An easy quick flavour explosion for a weeknight
1 onion diced
1 clove of garlic crushed
1 Tablespoon of grated ginger
2 Tablespoons vegetable oil
1 Tablespoon Valcom green curry paste ( more if you want)
1 kg pack of cleaned mussels
1 teaspoon sugar
1 Tablespoon fish Squid brand sauce
½ bunch of chopped coriander
1 cup coconut milk or cream or ½ stock / ½ coconut
2 tablespoons fried shallots ( from Asian stores)
Choose a medium sized deep heavy pot.
Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
Add the sugar , fish sauce and coconut milk and bring up to the boil. Taste ( does it need more sugar or anything else?)
Add the drained mussels and add a lid. Bring back up to the boil then take off the heat.
Shake the pot occasionally till the mussels are opened.
Sprinkle over chopped coriander & fried shallots
Add sugar snap peas when adding the mussels
Serve with sliced chilli
Find your nearest Asian Store