Quick potjie mussels in a creamy green curry sauce
|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|
|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|
|fresh coriander — to serve|
|fresh chillies — chopped|
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.