Recipe

South East Asian Mussel Curry Recipe

Add Step-by-Step Photos	Danadooley / All my dishes 1 year, 8 months ago If you like shellfish and Asian curries, you'll very probably like this. Perfect with steamed white rice or ladled generously over scalded rice noodles. Mildly spicy and smells amazing! If you're concerned about cholesterol, replace the coconut milk ... More Prep:25m Cook:15m Servings:4	Danadooley
	coconut easy spicy fragrant asian shellfish curry

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Ingredients

1 kg mussels in shell (scrub off barnacles and beard then rinse thoroughly and drain)

200ml coconut milk (canned)

250 ml water or light chicken stock

1/2 inch piece fresh turmeric (scraped)

2 inch knob fresh ginger (scraped)

2 thick large slices fresh galangal (scraped)

2 stalks fresh lemongrass (discard coarse outer leaves and use bottom half of stem only - no more than 5 inches up from root stump)

5 cloves garlic (peeled)

5 shallots (peeled)

5 fresh large red chilies (discard stems and seeds)

6 fresh makrut leaves or leprous lime leaves

1 fresh turmeric leaf, torn into 8 (if you can find it)

1/2 tsp salt (or to taste)

1 tsp granulated chicken stock or to taste (optional)

pinch of sugar

Directions

Roughly chop up turmeric, ginger, galangal, lemongrass, garlic, shallots and chilies then pop in a blender or liquidiser and process to a smooth paste using as little water as possible. Don't use a food chopper - the result will be much too coarse. If you prefer, you could pound everything in a pestle and mortar.

Heat 1/2 cup OR 6 tbs vegetable oil in a wok, deep pan or pot. When oil begins to smoke, put in spice paste and keep stirring over medium heat till paste is fragrant and you start coughing or sneezing. This should take about 5-8 minutes of stirring and frying.

Dump in mussels and mix well. Pour in coconut milk and water OR stock and bring to the boil. Add makrut and turmeric leaves, put lid on and lower heat. Simmer gently till mussels open. This should take 3 - 5 minutes, tops. Do not overcook (tough, rubbery mussels *Yuck*)

Season to taste, turn off heat and serve immediately with white rice or over scalded rice noodles. I like a sprinkling of coriander leaves and a squeeze of lime over it.

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