mussels special 2

With Thai Coconut, Chilli, Lemongrass and Coriander Broth.

QTY     UNIT            INGREDIENT

500       g                      Fresh Rope Mussels

100       ml                    White wine

400       ml                    Coconut Milk

100       g                       Peanut Butter

4          tsp                     Fish Sauce

2          tblsp                 Lime Juice

2          tsp                    Red Curry paste

4          ea                      Lime Leaves

1          bn                      Coriander leaves

1          piece                 Galangal/ginger

                                      Sesame oil


  • Depending on whether you prefer your curries hot or medium you should vary the quantity of Curry paste in the recipe accordingly.
  • Begin by heating a pot with the sesame oil. Add the crushed and chopped lemon grass, lime leaves, galangal and curry paste. Turn over the heat until the paste becomes soft. Add the chicken stock and coconut milk. Bring to the boil and simmer for 2-3 minutes. Add the peanut, lime juice and fish sauce. Simmer for a further minute and check the seasoning. This sauce can be held to one side then and used whenever you wish. It is also suitable for freezing or even adding noodles to.
  • Place all the mussels in the sink under cold running water and give them a good wash around each other trying to remove any beards or gravel or sand that may have gathered on them. Place them in a strainer and strain well until all the water is gone.
  • Now add a ladle or 2 of the curry sauce to a separate pot and bring to the boil. Add the mussels and place a tight-fitting lid on. Steam for about 2 minutes before giving the mussels a really good stir then return to the heat for another 2 minutes. By now all the mussels should have opened and are ready to serve.
  • Just finish with a little freshly chopped coriander and maybe a little freshly chopped chili.

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Zaragoza Restaurant

South William Street, Dublin 2, Ireland.
Tel: 01 6794020