Another fruity, fishy, fiery creation from my chum Chom, a perfect dish to have on a warm sunny Sunday morning on your lawn.
Cut the pineapple in half lengthways. Hollow out the pineapple halves, reserving the ‘shells’. Discard the pineapple core and chop the flesh into small pieces.
Throw the mussels, galangal, lemon grass and basil into a large span. Add water to a depth of
Arrange the cooked mussels in the pineapple shells.
Heat the oil in a pan or wok and cook the red curry paste for a minute to release the aroma. Carefully stir in the coconut cream, fish sauce, brown sugar, lime leaves and chillies. Add the chopped pineapple and heat through for a minute or two. Pour over the mussels in the pineapple shells and serve.
© 1994 Keith Floyd estate. All rights reserved.