Thai Mussels

Name: Thai Mussels
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ vegetable stock cube juice of 1 lime; 150 ml double cream; small handful of coriander, chopped; 2 kg mussels, cleaned; good pinch of black pepper; ½ chilli, deseeded and chopped; 1 garlic clove, finely chopped; 1 tbsp Thai red curry paste; glug of vegetable oil; 1 red onion, thinly sliced; 1 red pepper, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Plump mussels in a sweet, sour, spicy sauce - yum. If you don’t like things too hot then you can take out the chilli and use a gentler Thai paste, and this will still be delicious and flavoursome. Have some extra bread at the ready for the juices.

Ingredients

glug of vegetable oil
1 red onion, thinly sliced
1 red pepper, thinly sliced</

Europe
United Kingdom
Starter
Fish course
Pescatarian
Gluten-free
Scotland
Spicy

Method

Put a large saucepan over a medium heat and add the oil, onion, red pepper, garlic and chilli. Fry off until everything is lovely and soft - this normally takes around ten minutes. Add the Thai paste, crumbled veg stock cube and lime juice and fry off for another three to four minutes, until it smells fragrant and delicious.

Increase the heat, throw in the mussels and put the lid on the