Terrific Thai-style mussels

Simple and quick to prepare.

Ingredients

16	Green-lipped mussels (Main)
1 Tbsp	Thai red curry paste, use up to 2 Tbsp (Main)
2 Tbsp	Fish sauce
2 Tbsp	Finely grated root ginger
4 Tbsp	Chopped coriander
2 sprigs	Vietnamese mint leaves, or plain mint
1 can	Coconut milk, 400g (Main)
½ cup	Water
2 cups	Cooked rice, hot (Main)

Directions

1. Scrub the mussels well in cold water and remove the beards.
2. Place the curry paste, fish sauce, root ginger, coriander, mint, coconut milk and water in a large saucepan. Bring to the boil and simmer gently for 3-4 minutes.
3. Add the mussels. Cover and simmer for about 5 minutes, until the mussels open. Remove the mussels to one side as they open.
4. Serve the mussels on the rice in bowls, pouring the sauce over the top.

More of Jan's shellfish recipes

• Oysters with chilli and lime
• Oyster sliders