I don’t have a lot in common with Nigella Lawson, sad to say, but from what I recall from one of her TV programmes, like her, I always keep a tub of Thai curry paste in the fridge. I am also fortunate in having a fishmonger who will deliver to my door, which during lock-down is an absolute boon.
It’s Spencer from Spen’s Fish, who for anyone in my part of Suffolk and beyond can be found via Twitter or Instagram. He’s brother to Chris from Maximus and they come from an old east coast fishing family, so they know their ling from their codling.
Spencer delivered some beautiful, plump mussels from Brancaster in Norfolk this week and as it’s chilly outside, the central heating has conked out again and I’m craving comfort food that’s not too lardy, I cooked them in this Thai-style broth. It’s the work of minutes, jammed with minerals and vitamins and it’s deeply, warmly satisfying.
Approx 1 kg mussels
2 tbsp Thai green curry paste, or to taste
1 tin coconut milk
2 spring onions, thinly sliced, both white and green parts
A big handful of fresh coriander, roughly chopped
1 small medium hot chilli, finely sliced
Limes, to serve
Clean the mussels, removing beards and barnacles and discarding any with broken shells or that don’t close when given a sharp tap.
Dissolve the curry paste in the coconut milk, add the spring onions, and simmer for five minutes. Add the cleaned mussels, put on a lid and cook for five minutes, or until the mussels have opened and are cooked. Discard any that haven’t opened.
Divide between two bowls, scatter with coriander and sliced chilli and squeeze over some lime juice, providing extra lime wedges on the side. Eat with crusty bread to mop up the sauce.