Saltspring Island Mussels With Red Curry Paste

Saltspring Island Mussels With Red Curry Paste

Ingredients

600 g Saltspring Island Mussels or any plump and sweet variety
1 Tbsp Vegetable Oil
2 Clove Garlic, Chopped
2 Stalks Lemongrass, sliced
100 ml Coconut Milk (mixed with 2 to 3 Tbsp of water)
3 Tbsp Red Curry Paste (Thai)
2 tsp Sugar
3 Thai Bird’s Eye Chilies, whole
Sea Salt, to taste
Lime Wedges
A small handful of Thai/Asian Basil
8 Cherry Tomatoes, halved
Cilantro, for garnishing (Optional)

Method

Heat the vegetable oil in a wok or saucepan. Add garlic, lemongrass, and give it a quick stir. Then pour in the coconut milk, curry paste, sugar, and chilies. Bring the mixture to a boil. Toss in the mussels, stir, and close with a lid. When all the mussels are cooked, season with salt, lime juice, and toss in the tomatoes and basil. Serve immediately.

Serves 2