Mussels Recipe

Time30m

Serves4

yellow curry and coconut milk broth, fennel, red onion, peppadew peppers, grilled baguette

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Ingredients

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1
Prepare the Ingredients
Clean the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped. Thinly slice the fennel and red onion, and chop the peppadew peppers.
2
Cook the Aromatics
In a large pot, heat the olive oil over medium heat. Add the sliced fennel and red onion, and sauté for about 5 minutes until softened.
3
Add the Curry and Coconut Milk
Stir in the yellow curry paste and cook for another minute, allowing the spices to bloom. Pour in the coconut milk and bring the mixture to a gentle simmer.
4
Add Mussels
Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that do not open.
5
Finish the Broth
Stir in the chopped peppadew peppers and season the broth with salt and black pepper to taste. Let it simmer for another 2 minutes.
6
Serve
Ladle the mussels and broth into bowls and serve with grilled baguette on the side.