Mussels with Red Curry Sauce (2-4)

Another new way with Mussels from Ruth Watson which can be served as a starter or main course.

Mussels with Red Curry Sauce (2-4)
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Mussels with Red Curry Sauce (2-4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine the Marigold powder and boiling water and set aside.
  2. Heat the oil in a medium sized saute pan over a low to medium heat. Add the celery, carrots, shallots and garlic and gently fry for about 10 minutes, stirring occasionally, until the vegetables are starting to soften. add the diced apple to the pan and cook for 10 minutes more, stirring occasionally.
  3. Increase the heat to medium and stir in the curry paste and tomato puree. Cook for one minute, remove the pan from the heat and pour in the stock. Remove from the heat and set aside.
  4. Put the mussels into a very large saucepan over a high head, cover and cook for 3-4 minutes, shaking the pan occasionally. As soon as the mussels have opened remove the saucepan from the heat and set aside, uncovered, for 2-3 minutes.
  5. Drain the mussels, reserving 150ml of the juices. Discard any closed mussels . Keep the mussels warm covered with beeswax paper.
  6. Add the reserved mussel stock to the sauce and bring to a boil over a high heat, uncovered. Reduce the heat and simmer for 5 minutes. Pour the sauce into a liquidizer and whizz until smooth. Return to the same pan over a medium heat and add just under 200 ml coconut milk. Simmer for about 2 minutes. The sauce should be the consistency of double cream so add more coconut milk if needed. Stir in the coriander and basil.
  7. Divide the mussels between 4 warmed bowls and pour over the sauce. Serve immediately.
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