Terrific Thai-style mussels
Simple and quick to prepare.
- Scrub the mussels well in cold water and remove the beards.
- Place the curry paste, fish sauce, root ginger, coriander, mint, coconut milk and water in a large saucepan. Bring to the boil and simmer gently for 3-4 minutes.
- Add the mussels. Cover and simmer for about 5 minutes, until the mussels open. Remove the mussels to one side as they open.
- Serve the mussels on the rice in bowls, pouring the sauce over the top.
More of Jan's shellfish recipes