Ingredients

Method

• 700 g fresh mussels, cleaned
• 3 cloves garlic, finely chopped
• 1 x 2.5 cm piece fresh ginger, peeled and chopped
• sea salt, to taste
• 2 t curry powder
• 2 T canola oil
• 1 onion, finely chopped
• 1 T Woolworths Blue Elephant Thai green curry paste
• 1 T Woolworths lemongrass paste
• 1 large ripe tomato, peeled and grated
• 1 x 400 ml coconut milk can
• 1 T brown sugar
• 1 T vinegar
• 2 lemons, cut into wedges, for serving
• 1 red chilli, seeded and finely chopped
• 1 T resh coriander finely chopped, to garnish
• naan, warmed, for serving

Method

Ingredients

1. Rinse the mussels, discarding any that are open or have broken shells.

2. Pound the garlic, ginger and salt using a mortar and pestle to form a paste. Mix in the curry powder.

3. Heat the oil in a large, heavy-based pan. Add the onion and fry gently until softened but still pale, adding more oil if necessary. Add the garlic-and-ginger mixture, then stir in the green curry and lemongrass pastes, cooking until fragrant. Add the tomato and coconut milk, bring to a simmer and cook for 5 minutes. Add the sugar and vinegar and simmer, uncovered, for 5–10 minutes, until the liquid reduces slightly.

4. Stir in the cleaned mussels, cover with a tight-fitting lid and cook over a high heat for 5–7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.

5. Just before serving, squeeze over the lemons, and sprinkle with chilli and coriander. Serve with the naan and extra lemon wedges.

Cook’s note: Depending on whether mussels are freshly picked or store-bought, the cleaning process may differ. Always ensure they’re well cleaned and rinsed before cooking.

Find more seafood recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau