Spicy red curry sriracha mussels
| Serves: | 4 |
Ingredients
- 1 Spring onion, thinly sliced, to garnish
- organic olive oil, for drizzling
- 1 Ciabatta loaf, cut into 1.5cm thick diagonal slices, for serving
- 1 lime, zested and juiced
- 1 1/2 tsp Sriracha Hot Chilli Sauce
- 1/2 bunch coriander leaves, to garnish
- freshly ground black pepper, to taste
- 1 kg mussels, cleaned and de-bearded
- 1 x 400 g can Woolworths coconut cream
- 1 x 80 g sachet thai red curry paste
- 2 garlic cloves, finely chopped
- 1/2 large onion, diced
- organic olive oil, for drizzling
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat a large pot over a medium heat and add the olive oil.
- When the oil is hot, add the onion, garlic and red curry paste, and sauté for about 5 minutes until translucent but not browned.
- Add the coconut cream and bring to the boil.
- When the mixture is boiling, add the mussels and cover.
- Turn the heat down to medium and steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have opened.
- Remove the mussels from the heat and discard any that are not open.
- Place them in a large serving dish and cover to keep warm.
- Return the pot to the heat. Season with pepper to taste, and bring the sauce to a simmer.
- Add the chopped coriander, spring onions, Sriracha sauce, lime zest and juice and pour the liquid over the top of the mussels.
- Preheat a grill pan to a medium high heat.
- Drizzle the bread slices with the olive oil and grill on a baking tray for 1 minute per side.
- Serve the toasted ciabatta with the warm mussels, garnished with the coriander leaves.
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