Curry Mussels

This particular dish is inspired by Luke Nguyen from Red Lantern in Surry Hills. I have always loved mussels - the meat is so sweet, juicy and succulent and the local mussels in Sydney are always plump and beautiful. You could - and probably should - make your own curry paste with chilli and shrimp paste etc. But in a pinch, the red thai curry paste from coles (get the paste not the sauce form) will do well. This is a superb winter dish.

--

Ingredients:

1 kg fresh mussels
1/2 stick lemon grass - cut in 3
250 mL coconut milk
155 mL coconut cream
2 tbs thai red curry paste (add more to taste)
2 bunch baby bok choy chopped
1 chilli - chopped
2 cloves garlic - minced
Fresh parsley to taste
1/2 cup chicken stock
2 cups cooked rice for serving

--
Method:

In a large wok or sauce pan, fry the garlic to release the aroma. Add stock and bring to a simmer.

Add curry paste, baby bok choy, chilli and lemon grass and let simmer 3-4 minutes. Add coconut milk and cream and bring to boil. Reduce heat.

Add mussels and cover. Cook for about 10 minutes. Mussels should just be starting to open. Add sprouts and let cook for additional 3 minutes until all of the mussels have opened. Remove from heat.

Dress with fresh parsley and stir through. Serve in bowls over fluffy cooked rice.