- Onion Sliced
- Crushed 4 cloves
- White wine 1 cup
- Mussels fresh and in their shell 1 kg
- Olive oil 1 tsp
- Coriander and spring onion curls to garnish
- Thai red curry paste 3tsp
- coconut milk 2 tins
To clean the mussels, remove the beard and discard any that have opened.
In a small pot fry the Thai red paste to release the flavour. Add the cocotte milk and simmer.
In a large pot over medium heat fry the onion and garlic in olive oil until soft, add the mussels and white wine.
Allow to steam for 5 to 10 minutes or until the mussels open and turn bright orange.
Strain mussels, discarding garlic and onion.
Place mussels in serving dish and spoon over thai sauce. Garnish with coriander and spring onion curls.