Quick potjie mussels in a creamy green curry sauce


potjie,seafood. recipes, quick and easy, food24, f

Ingredients 18
Servings 1
Minutes

Ingredients

Serving Change
  • For the curry paste:
  • 1
    shallot, finely chopped
  • 2
    cloves
    garlic, chopped
  • 5
    cm
    knob ginger, chopped
  • 1
    stalk lemongrass, chopped
  • 10
    g
    fresh coriander, chopped
  • 1
    green chilli, deseeded
  • 20
    g
    baby spinach
  • For the mussels
  • 2
    Tbs
    coconut oil
  • 2 x 400
    g
    cans coconut milk
  • splash of fish sauce
  • juice of 2 limes
  • 5
    dried lime leaves
  • 2
    tsp
    xylitol
  • 1.3
    kg
    mussels, scrubbed; beards removed
  • extra fresh coriander, to serve
  • extra chopped chilli, to serve
 

Method

 

For the curry paste: Place all the ingredients in a blender and blitz until smooth.

Heat a potjie over medium coals, add the coconut oil and toss in the curry paste, cook for 1 minute, then add the coconut milk, fish sauce, lime
juice and leaves, and xylitol. Stir to combine, bring to the boil and add the mussels.

Place a lid on the pot and allow the mixture to come back to the boil. Turn the heat down and simmer for 5–10 minutes, then remove from the heat.

Discard any mussels that have not opened.

To serve: Serve hot with fresh coriander and extra chilli.


Reprinted with the permission of Fairlady.


To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to ourEditor’s Weekly newsletter.

 

You might also Like

NEXT ON FOOD24X

Spaghetti vongole

2017-02-06 09:02
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.