Green lipped mussels are native to New Zealand, they are plump with a sweet and delicate flavour. Perfectly matched with a rich Thai red curry sauce for a delicious yet easy meal for two. The only hard part is not eating too many of these tasty morsels. Let us walk you through how to create these delicious mussels in a Thai red curry sauce.
Green lipped mussels
Native to New Zealand these mussels are longer and plumper then most mussels and are known for their beautiful green lipped shells. These plump mussels are sweet and delicate in flavour and are believed to have a number of health benefits. These mussels are known for there anti- inflammatory properties, high in omega- 3 fatty acids. They are also a good source of zinc, iron, selenium and several B- vitamins. So its of little surprise, you can now buy green lipped mussel supplements! But we prefer the real deal and the flavour in this recipe, adds to all that goodness!
You might also love...
What is red Thai curry?
Red Thai curry is rich in flavour, mild in spice and sweetness compared to a green Thai curry. Its deep layers of flavour come from the traditional pounding in a mortar and pestle of red chillis, garlic, shallots, shrimp paste, kaffir lime leaves, coriander, cumin, peppercorns and lemongrass, creating its delicious rich flavour. While it would be amazing to always have a homemade jar ready in the fridge, sometime you just dont! This recipe is a quick version for making a delicious red thai curry, using a store brought paste. You can find some amazing high quality store brought pastes, we love the Mae ploy brand.
Serve with steamed rice, mussels in a Thai red curry sauce is a perfect meal for two. Be prepared to get messy, have a finger bowl on the table and empty bowl ready for those shells. This is one of those delicious dishes that will have your mouth watering just thinking about it.... trust us editing these images has made us hungry!
Enjoy and we would love to see your creations!
Mussels In A Thai Red Curry Sauce
- 2 tablespoon Canola oil
- 50 g Thai red curry paste Mae Ploy Brand
- 1 can Coconut cream Kara Brand
- 1 tablespoon Palm sugar
- 2 teaspoon Fish sauce
- ½ Lime Juice only
- 1 kg Mussels Cleaned, debearded
- 1 stick Spring Onions Finely sliced
- Crispy shallots
- Baby basil leaves or Fresh corriander leaves To garnish
- Grab a medium pot and place on a medium heat. Add the canola oil
- Add the curry paste and fry in the oil for about a minute then add the coconut cream.
- Bring to the boil and then reduce to a simmer. Simmer for 10 minutes.
- Add the palm sugar and stir until disolved, remove from the heat and add the fish sauce and lime juice.
- Grab a large pot with a lid and place onto a high heat, once hot add the mussels and a splash of water. Place the lid on the pot and allow the mussels to steam open and cook.
- Discard any mussels that do not open. Once your mussels are cooked remove the shell that is not attached to the flesh.
- Layer your mussels onto your serving platter and spoon in your curry sauce. Garnish with the crispy shallots, sliced spring onions and baby basil or coriander.
- Serve with rice and your greens of choice. Dont forget a finger bowl and a empty bowl for the shells. Enjoy!
Leave your reviews, comments and questions below.