Thai green curry with mussels
|1 kilograms of Prins & Dingemanse mussels||1 clove of garlic, finely chopped|
|Sunflower oil||100 grams of sugar snaps|
|400 ml coconut milk||4 sprigs of coriander, leaves only and finely chopped|
|2 tablespoons of green curry paste, or a little more if you like it spicy||2 tablespoons of peanuts, finely chopped|
|3 centimetres of ginger, peeled and finely chopped||1 lime|
This green curry puts you on the beautiful white sandy beaches of Thailand. Creamy coconut milk, spicy green curry paste, fresh ginger, lime and slightly salty mussels. Eat with a fragrant jasmine rice to complete the Thai theme.
Heat some sunflower oil in the wok. Briefly fry the green curry paste. Add the garlic and the ginger. Fry for around 5 minutes until the fragrance is released. Pour the coconut into the wok and bring to the boil. Add the mussels to the pan. Cover the wok with the lid and bring to the boil. Shake the pan a few times. After 5 to 6 minutes, or whenever all shells are open, the mussels are done. Add the sugar snaps for the last 2 minutes. Pour the green curry with mussels in deep bowls. Garnish with coriander, peanuts and serve with lime wedges.
Tip: This Thai green curry with mussels is particularly good with fragrant jasmine rice.
- Selected by Prins & Dingemanse
- Dutch bottom-culture mussels