A delicious dinner in gourmet style, super easy to make! With the readymade curry paste, you will have a tasty sauce in no time. Once you have cleaned and debearded the mussels, you can literally make this dish in a couple of minutes. You can make the mussels as spicy or as mellow as you like, by adding coconut milk.
Preparation time: 25 minutes
Number of servings: 4
INGREDIENTS
- 1-1½kg mussels, cleans and debearded
- 120g curry laksa paste
- 1 onion, finely chopped
- 3 garlic cloves, pressed
- 3 tsp ginger, finely chopped
- 2 Tbsp vegetable oil
- 5 chili peppers, chopped
- 400-500ml water with chicken bouillon
- 200-300ml coconut milk
- 2 tsp sugar
- Pinch of salt
Optional:
- 1 stem of lemongrass, chopped into 4 and squashed
- 3 kaffir lime leaves
- 1 baguette, sliced
Garnish:
- Coriander, chopped
- Lime juice
HOW TO MAKE IT
Rinse the mussels in a bowl with cold water until it no longer releases sand of mud. Leave them in the bowl with cold water for 10 minutes. Then drain the water and repeat this step a couple of times. Throw away the open mussels because they have likely gone bad. Debeard the mussels by tearing off the hairy strands. Then put the mussels in a bowl with cold water.
Heat oil in a pan. Add the garlic and onions, and stir-fry for a couple of minutes until they are soft and somewhat translucent. Add the peppers, ginger and curry laksa paste, and stir-fry for a minute until the aromas are released.
Add half of the chicken broth. Add the coconut milk, salt, lemongrass, and kaffir lime leaves (optional), and bring it to a boil. Turn the heat to medium-low and add the mussels. Cover the pan with a lid. Cook the mussels for 6 to 7 minutes until they open up. Divide the mussels over the four bowls and pour the broth over it. Garnish with coriander and lime juice.