Mussels Recipe
1 lb of blue shell mussels in coconut curry sauce, herbs, focaccia.
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Ingredients
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Mussels
Focaccia
Method
Mussels Preparation
- 1
Prepare the Mussels
Rinse the blue shell mussels under cold water, removing any beards or debris. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Sauce
In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute. Stir in the curry paste and cook for another minute.
- 3
Add Coconut Milk
Pour in the coconut milk and lime juice, stirring to combine. Bring to a gentle simmer.
- 4
Cook the Mussels
Add the cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 5
Finish the Dish
Stir in the chopped cilantro, salt, and black pepper to taste. Remove from heat.
Focaccia Preparation
- 6
- 7
Knead and Rise
Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- 8
Shape and Season
Preheat the oven to 400°F (200°C). Punch down the dough and spread it onto a greased baking sheet. Use your fingers to create dimples in the dough. Drizzle with olive oil, sprinkle with salt and rosemary.
- 9
Bake
Bake for 20-25 minutes until golden brown. Let cool slightly before slicing.
