Spicy coconut mussels
One of my favored recipes
What you need:
1 kg of mussels
2 cloves of garlic
1 big carrot
1 can of coconut milk
the juice and shell of 1 lime
4 dl vegetable stock
1 tablespoon fish sauce
2 red chili
2 cm ginger
1 large handful of fresh coriander
1 tablespoon of red curry paste
1 tablespoon of butter or oil
salt and pepper
Clean the mussels and remove the "beard" if some
Tap mussels that are open and if they do not close again, they must be discarded
Heat up deep plates in oven at 50 degrees
Chop onion, chili and garlic finely.
Peel the carrot and cut into julienne.
Grate the ginger.
In a large pot add some olive oil
Sauté onions, chili, garlic and carrot strips
Add grated ginger and red curry paste.
Add coconut milk and fish sauce.
Let boil for 5 min
Add grated lime zest.
Season with lemon juice, salt and pepper.
Add the mussels and boil for 5-6 minutes. The mussels must open completely.
Serve in the heated deep plates
Sprinkle with chopped fresh coriander and serve with good bread.