Photography by : Claudio Raschella
I love messy food…the dribble of sauce down your chin, the licking of fingers. Mussels, in particular, are such a great hands on food. I forego the serving of spoons and use empty mussel shells to scoop and slurp. A hunk of crusty bread will mop up the rest.
- 1 Tbsp vegetable oil
- 1 x Marion’s Kitchen Thai Green Curry Pack (see note), which includes:
- - Thai green curry paste
- - Coconut milk
- - Dried herbs & chilli
- - Fish sauce
- - Bamboo shoots
- 2kg mussels, scrubbed and debearded
- 1 cup Thai basil leaves (use Italian basil as an alternative)
- Thick slices of grilled bread to serve
Heat oil in a large pan over low heat. Add my Marion’s Kitchen green curry paste and cook, stirring until it’s sizzling and smelling yum. Add coconut milk, dried herbs and chilli (leave out the chilli if you want), fish sauce and drained bamboo shoots. Turn up the heat and wait for the curry sauce to start simmering again. Now, throw in your mussels and give them a good stir through the sauce. Pop a lid on the pan and cook for about 5 minutes or until mussels open up. Stir through the basil.
Ladle mussels and sauce into bowls and serve with bread to soak up all that yummy sauce.