November Recipe of the Month
Helen's Thai Mussels
This month’s Recipe of the Month comes from Helen, one of our residents at Lincoln Lifestyle Northern Rivers. She recently served these Thai-style mussels during Thursday Evening Happy Hour at the Pavilion with her neighbours.
Ready in about 30 minutes, the dish brings together a gentle mix of sweet, savoury and mild spice. The mussels are cooked in a light Thai red curry coconut broth that’s just as tasty as the mussels themselves, perfect for dipping some crusty bread.
Serve as an easy starter or a fresh, flavourful main. It’s a lovely recipe to try at home and perfect as we head into the warmer summer months.
Ingredients
- 1 tbsp olive oil (or vegetable oil)
- 1 medium brown onion, finely diced
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, finely grated
- 2 tbsp red curry paste (adjust to taste)
- 250 ml fish or chicken stock
- 250 ml coconut cream or coconut milk
- 1 kg fresh mussels, cleaned and debearded
- Fresh mint leaves, to garnish
- Fresh coriander leaves, to garnish
- Ciabatta bread, sliced and lightly toasted, to serve
Method
- Sauté onion, ginger and garlic, add red curry paste to taste, fish or chicken stock and simmer for 10 minutes to enhance the flavours, add some coconut cream or milk.
- Throw in your debearded cleaned and rinsed mussels, shake or stir the mussels until they open, don’t overcook.
- Garnish with mint and/or coriander.
- Serve with slices of ciabatta to mop up the delicious soupy liquids.
Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!