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Welsh Mussels with Red Thai Curry Flavours
Rare Recipe from The Harbourmaster Hotel in Aberaeron
The Harbourmaster has been in the Good Food Guide since it opened in 2002. Their team of enthusiastic chefs produce a seasonal menu using as much local produce as possible. Favourites include a rib of Welsh beef, locally landed lobster and spider crab and Welsh beef burgers.
Welsh Mussels with Red Thai Curry Flavours (serves 4)
Mussels are at their best when there is an ‘r’ in the month. Great until April.
INGREDIENTS
- 1kg Welsh mussels – ask your local fishmonger
- 1 onion, chopped
- 1 - 2cm fresh ginger, chopped
- Red chilli, finely chopped
- 1 tablespoon Red Thai curry paste - make your own if you can
- 1 can coconut milk
- Lemon juice
- Chopped red chilli, spring onion and coriander for garnish
METHOD
- Saute chopped onion, ginger and chilli in some oil with the Thai red paste for two minutes.
- Add the mussels, coconut milk and bring to the boil. Cover. Cook for around 5 minutes until the mussels have opened. Add lemon juice. Season to taste.
- Serve in a warmed bowl, garnished with chopped chilli, spring onions and fresh coriander.