Super Fast Thai Mussel Curry

I used to refer to myself as a Pescetarian, a fish loving vegetarian, but have now adopted a new appellation, Vegacquarian, to sum up my preferred regime.  I stole this new moniker from the lovely signorina at Napoli Restaurant Alert.  Mind you, I’m not too holy grailish about this diet I adopted 37 years ago after travelling through India and Nepal. Mr Tranquillo, often calls me the evil veggo as, on occasion, I like to bite the end off someone’s chorizo and am rather partial to an overdone baked chicken wing, free range of course. The skinny end of a crispy bacon rasher is a wonderful hangover cure and life is too short not to have a slice of prosciutto on Christmas Day. Maybe I’ll just steal a slice of that paper thin sorpressa that I bought for the visitatori. These fleeting incursions into the land of carnivore make me quite happy. Am I on the cusp of conversion? Or will my Lenten life always be peppered with pleasure from these meaty raids?

OLYMPUS DIGITAL CAMERA Given my partiality to flesh of the fishy kind, it can be a job in itself sourcing sustainable and cheap seafood. When a lovely bag of freshly harvested black mussels turns up, it is a happy day for many reasons. Mussels are the ultimate fast food. They are sustainable, cheap and organic. They contain omega -3 oils, selenium ( an anti- oxidant), and iodine, as well as a being a source of protein and iron. Very good news for a Vegacquarian on a budget!

OLYMPUS DIGITAL CAMERA This simple Thai styled recipe comes from Charmaine Solomon: it’s fast and easy to prepare. Put your rice on first, as this dish takes around 10 minutes to make.

Mussels in Red Curry sauce. Serves Four.

  • 1 kilo mussels
  • 185 ml coconut milk
  • 2 tablespoons Red Curry Paste ( bought or home-made)
  • 2 kaffir lime leaves
  • 1-2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons lime juice
  • 1 red chilli, finely sliced
  • 2 spring onions, sliced diagonally.

Method. Clean mussels and de-beard them. Place in a saucepan and add 185 ml or 3/4 cup of water. Cover and cook over high heat, shaking the pan occasionally. When the shells open (they only take a minute or so), remove them with tongs. Do not discard those that don’t open:there is nothing wrong with them. Remove the top shells, then strain the cooking liquid through a fine sieve or muslin.

Heat 125 ml of coconut milk in a saucepan until oil appears around the edges, mix in the red curry paste and cook, stirring, until fragrant. Stir in the remaining coconut milk, the reserved cooking liquid, lime leaves, fish sauce, and sugar. Stir until the mixture simmers. Simmer for 5 – 10 minutes. Add the lime juice, red chill and spring onion, and ladle the sauce over the mussels. Serve with rice.

OLYMPUS DIGITAL CAMERA Recipe from The Seafood Book, Charmaine Solomon, Hamlyn, 1993.