Quick potjie mussels in a creamy green curry sauce

4 servings Cooking: 35 mins By Food24
Tap for method
Tap for method

Ingredients (16)

For the curry paste:
1 shallot — finely chopped
2 garlic cloves — chopped
5 cm fresh ginger — chopped
1 lemongrass — stalk, chopped
10 g fresh coriander — chopped
1 green chilli — deseeded
20 g baby spinach
For the mussels
1.3 kg fresh mussels — cleaned
2 tbsp coconut oil
2 x 400 g coconut milk — tinned
fish sauce — to taste
limes — juiced
5 lime leaves — dried
2 tsp xylitol
fresh coriander — to serve
fresh chillies — chopped
Tap for ingredients
Tap for ingredients

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.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.