2.7 kg fresh NZ Greenshell mussels (scrubbed & debearded, just before cooking)
3 tablespoons canola oil
2 shallots, thinly sliced
2 garlic cloves, crushed
2 cm piece of ginger, peeled & grated
1 stick lemongrass, finely sliced
3-4 tablespoons green curry paste
400ml can coconut cream
2 Tbsp. Thai fish sauce
3 kaffir lime leaves, shredded
1 Tbsp. brown sugar
100g snow peas, shredded
50g baby peas, defrosted
½ cup basil, roughly chopped
¼ cup coriander, roughly chopped
2 red chillies, deseeded and thinly sliced
1 lime, juice only
Sea salt & fresh ground white pepper
Extra shredded kaffir lime leaf, Thai basil & coriander to garnish
Heat the oil in a large, deep frying pan or wok. Add the shallots, garlic, ginger and lemongrass and sauté gently without colouring for 2-3 minutes.
Add the curry paste and cook out for 1-2 minutes more until fragrant.
Stir in the coconut cream, fish sauce, kaffir lime leaves and brown sugar and bring to the boil.
Add the NZ Greenshell mussels and poach gently for about 5-6 minutes – remove from pot when opened.
Add the snow peas, peas, fresh herbs, chilli & lime juice.
Season to taste with sea salt & fresh ground white pepper, then divide the mussel between 4 bowls. Pour over the curry sauce and then garnish with the extra kaffir lime leaves, Thai basil & coriander on top and serve with steamed jasmine rice on the side.