Recipes

Spicy Thai steamed mussels (Serves 6)

• 2.25kg Demlane mussels
• 3 limes
• 400ml unsweetened coconut milk
• A small glass dry white wine
• 1 1/2 tbsp Thai red curry paste
• 1 1/2 tbsp minced garlic
• 1 tbsp Asian fish sauce
• 1tbsp sugar
• 2 handfuls fresh coriander
• Lime wedges to accompany

Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. Boil the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar over a high heat for two minutes while stirring. Stir in mussels, and cook, covered, until opened (about 5 to 8 minutes). Discard any unopened mussels, and stir in the coriander. Serve with lime wedges.