Thai Mussel with Huahin Curry Sauce Ingredients: 500 gram - fresh mussels, cleaned under running cold water 4 to 5 times 180 gram - lemongrass stalk 150 gram - Thai sweet basil leaves (handful) FOR THE PASTE: 2 piece - garlic cloves 50 gram - galangal/ blue ginger 1 lemongrass stalk 2 piece - fresh lime leaves, roughly chopped 4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped 15 gram - Red bird-eye chili (optional) FOR THE SAUCE: 300ml - coconut milk 1 tbsp - palm sugar 1 tbsp - fish sauce 1 no - Juice of lemon METHOD OF PREPARATION: 1. Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. 2. Discard any that have already opened. 3. Finely chop all ‘The Paste’ ingredients and then pound them in a pestle and mortar until a smooth paste is formed. Chef Note: I t is also acceptable to do this in a food processor with a small amount of water to help form a smooth paste. METHOD OF COOKING: 1. Heat 1 tbsp vegetable oil in a wok to a medium heat and start to stir fry ‘the paste’ for 3-5 minutes until it starts to smell aromatic but loses its rawness. 2. Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little. 3. Pour in the coconut milk and bring to the boil and cover with a lid. 4. Season with the palm sugar and fish sauce and allow to boil for a further minute. 5. Remove from the heat and then squeeze the lime juice in and add a generous handful of fresh coriander and Thai sweet basil in just before serving. 6. Serve immediately with Jasmin rice. https://linktr.ee/BlissfulCulinarian

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