Meals and Courses

Curried Moules Marinières

cook 20 mins
  • 2 tablespoons vegetable oil
  • 1 onion, halved and finely sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
  • 1 garlic clove, finely sliced
  • 1 tablespoon medium curry paste
  • 250 ml (8 fl oz) lager or dry white wine
  • 3 tablespoons coconut milk
  • 1 kg (2 lb) mussels, debearded and scrubbed
  • salt and pepper
  • roughly chopped coriander, to garnish
  • Heat the oil in a large saucepan and cook the onion for 4–5 minutes, until beginning to soften. Add the ginger and garlic and cook for 2–3 minutes, until softened.
  • Stir in the curry paste and heat for 1 minute. Pour in the lager or wine and coconut milk, season and stir to combine. Simmer for 3–4 minutes, then add the mussels and stir again.
  • Cover the pan with a tight-fitting lid and simmer gently for 3–4 minutes, shaking the pan occasionally, until the mussels are open.
  • Discard any mussels that have not opened, then spoon the remainder and their broth into warmed dishes. Garnish with the chopped coriander and serve immediately with a large bowl for the empty shells.
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