Moules recipes

I have bought some lovely moules (mussels) this afternoon, at the local supermarket seeing as they were only 1.90 euros for a kilo, so decided to do an old favourite recipe with them, instead of the usual marinere recipe that I always end up doing with chips!

This recipe was taken from an old Sainsburys' mag back in 1998, so I've had this recipe for quite a few years now and it's always a favourite in our house when I have the time to do it!

MUSSELS WITH THAI RED CURRY SAUCE

1 kilo of mussels, cleaned and de-bearded
50g Thai red curry paste
150ml veg stock
2 tbsp of oil
1 large stick of celery, finely chopped
1 large carrot, peeled and finely chopped
2 shallots, peeled and finely chopped
2 cloves of garlic, peeled, crushed and finely chopped
1 medium-sized sharp apple
1 level dessertspoon of tomato puree
200ml coconut milk
2 tbsps finely chopped fresh coriander
Basil leaves, finely shredded to garnish (opt)

I have altered the method from the original one, which I find best suits me, especially as I can then get the sauce ready earlier on and then reheat to add to the mussels just before serving.

In a large pan, heat the oil over a low to medium heat. Tip in the celery, shallots, carrot and garlic and fry for about 10 mins, stirring occasionally until the vegetables start to soften. While the veg is cooking, peel, core and finely dice the apple, then add it to the pan and cook for a further 10 mins, again stirring occasionally.

Now turn up the heat a little and add the Thai red curry paste and the tomato puree. Cook for 1 min, stirring all the time, then add the coconut milk and cook for a few minutes more, then add the stock.

I like to leave it to cool a little before whizzing in a food blender or by using a hand blender until completely smooth. Return the sauce to the pan and leave until you are ready to use.

Put the mussels into a very large pan over a high heat making sure you put a lid on the pan. Cook for 4 to 5 mins. Shake them once or twice during this time, as soon as they have opened and are ready (discard any that are not open), take the saucepan off the heat, drain the mussels and place into a serving bowl.