Mussels are not only high in protein, zinc and are low calorie but they are easy to turn into a delicious dinner, but many people panic at the thought of cooking them! These days, most mussels are cleaned prior to us buying them, so they only need a rinse when you get them home.You can serve them with coconut rice to mop up the juices, but personally I like them just as they come.
Kate’s top tips
The beards are the little tufts of fibre that look like string hanging out of the mussel shell. To debeard the mussels, simply pull off the beards in the direction of the shell.
What you need
1.5kg fresh mussels
1 tbsp coconut oil
1 small onion, finely chopped
3-4 tbsp Thai red curry paste
2 tbsp kaffir lime leaves
1 red chilli, finely sliced (plus a little reserved for serving)
400ml can organic coconut milk
Juice 1 lime
2 tbsp fish sauce
What you do
Prepare the mussels: Debeard and rinse the mussels well, scraping off any grit from the shells. Tap any open mussels lightly on the side of the bowl you are using. Throw away any mussels that don’t close or any that look damaged.
Heat the coconut oil in a large wok-style frying pan. Add the onion and fry gently for approximately ten minutes until softened.
Add the red Thai curry paste and continue to fry for a further minute.
Add the lime leaves and chilli and stir to combine.
Pour in the coconut milk and allow the sauce to simmer for approximately five minutes over a gentle heat.
Tip the mussels into the sauce and place a lid on top enabling the mussels to steam.
Cook for a further five minutes, shaking the pan several times to encourage the mussels to open.
Once the mussels are open add the lime juice and fish sauce and stir.
Evenly ladle the mussels into four bowls and serve with the reserved chilli slices and coriander sprinkled over the top with the lime wedges on the side.
To serve, choose any of the following:
1 lime, cut into quarters
2-3 tbsp fresh coriander, finely chopped