Yellow Curry Mussels
Ingredients
-
Garlic
1
-
Shallots
2
-
Parsley Bunch
1
-
White Wine
100ml
-
Mussels
2kg
-
Coconut milk
100ml
-
Lemon juice / Pickle vinegar
3 tbsp
-
Yellow Curry
1 tbsp
-
Red Kampot pepper
Rinse the mussels under running water over a colander. Remove broken and open mussels.
Peel and chop the garlic and shallots. Sweat them in a large pan in a little olive oil. Deglaze with the white wine and heat for 2 minutes over a medium heat.
Add the mussels to the pan. Cover for 5 minutes, stirring several times until the mussels open. Most of the mussels should be open.
Remove the mussels from the pan with a skimmer, leaving the juices at the bottom. Add the coconut milk, gherkin vinegar or lemon juice, Yellow Curry and freshly ground Red Kampot Pepper. Leave to reduce for 5 minutes.
Reheat the mussels in the sauce, add the parsley at the last minute, mix well and serve hot!
