Serve this Thai-inspired dish with rice or throw some cooked Quinoa or barley into the sauce before serving.
By Tania Cusack
- 1 onion diced
- 1 clove of garlic crushed
- 1 Tablespoon of grated ginger
- 2 Tablespoons vegetable oil
- 1 Tablespoon green curry paste ( more if you want)
- 1 kg pack of cleaned mussels
- 1 teaspoon sugar
- 1 Tablespoon fish sauce
- ½ bunch of chopped coriander
- 1 cup coconut milk or cream or ½ stock / ½ coconut
- 2 tablespoons fried eshallots ( from Asian stores)
- Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
- Add the sugar, fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
- Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
- Sprinkle over chopped coriander & fried eschallots
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.