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Sunday, September 5, 2010

Mussels with Yellow Curry and Lime

We arrived home from the cocktail party having really had not too much to eat - I grabbed a sandwich as they passed - only to have it turn out to be a "tuna salad"!! and that was pretty much all I managed to find - what happened to all the good stuff???

Oh well, not to worry, I had dinner planned.  I thought mussels could be assembled really quickly when we came in (I didn't have to worry about "The Darlings" had managed to source the pizzas - they were full!! - note to self - hang out with the kids if really hungry!!)

I spoke with the lovely Irene (my local fish shop) and asked the best way to have the mussels ready when I came home, she pointed out these lovely pre-packed mussels that really needed no prep.  There were a few stray "beards" - but for the most part they were all scrubbed and ready to go!!

So if you are looking for a really quick, tasty dish - here's the go!!   It only takes as long as it takes to steam your rice!!!

Mussels with Yellow Curry and Lime

Serves 2

1 tbs Thai yellow curry paste
400ml light coconut cream
3 tsp brown sugar
juice of 2 limes
1 kg mussels, scrubbed and de-bearded
6 kaffir lime leaves, shredded*
1 long red chilli, seeds removed, finely chopped
2 tbs coriander leaves, finely chopped
1 tbs ketchap manis

Steamed rice to serve

* 1 kaffir lime leaf is actually the two leaves that are connected.  Shred finely by cutting with a pair of scissors.

Combine the curry paste, coconut milk, sugar, lime juice and ketchap manis, kaffir lime leaves, and chilli in a large saucepan.  Bring to the boil over high heat, stirring until sugar is dissolved.  Add the mussels and then cover.  Cook for 5 minutes, or until the mussels have opened.

Add the chopped coriander, stir to combine.

Spoon steamed rice into serving bowls and top with mussels and cooking liquid.

This is an incredibly easy, tasty dish.

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