Fry the paste in a pan with a little oil until it sizzles. Add the sugar, then the coconut milk, stirring until the paste dissolves. Add the lime leaves and simmer for 5 minutes.
Add to cleaned mussels to the pan, cover and cook for 3 minutes, shaking the pan until all the mussels open. Sprinkle with chilli and serve with jasmine rice.
Servings: 4servings, or 8 if part of a surf & turf meal or as a starter
I loved this braaied mussels recipe. I'm not sure where I got the original recipe, but I sort of made it up on the day (you can't really go wrong with @themusselmonger fresh mussels).
Mix the butter and garlic with a big pinch of salt.
Heat the braai until the coals are ashy white. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create an oval bowl shape.
Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top. Make sure that it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary.
Carefully place the parcel on the braai coals (we put them on the grid, but they can definitely go straight on the coals) and cook for 10 mins.
Open the parcel and check the mussels have opened up. Hot steam will billow out, so be careful. Pour in the cream, cover (if you're using a Weber) and allow to cook for a few mins longer, so the smoky scents of the braai can get in.
Sprinkle with the remaining parsley and serve with warm crusty bread.
Melt the butter in a large pot over medium-high heat. Add the baby leeks and garlic, cook for 4 minutes until soft.
Add the bay leaves, pepper and wine to the pot and bring the wine to a boil.
Add the mussels and cover the pot. After about 3 minutes, take the lid off and gently stir the mussels. Try to push any unopened shells to the bottom of the pot so they are closer to the heat. After 5 minutes remove the mussels from the heat.
Remove the pot from the heat and remove the mussels from their shells.
Add the cream and the lemon juice into the sauce and gently mix. Add the cooked pasta and de-shelled mussels and stir gently. Sprinkle the parsley over the top and serve right away.
My good friend Laura cooked mussels for the first time and decided just to wing it! This is her own recipe and it sounds delicious! Just goes to show that you can always improvise with mussels... if you're using @themusselmonger's super fresh mussels that is! The mussels we get from them on Fridays are literally picked on the same morning - so you couldn't get them fresher anywhere else.
In a large pot, bring the white wine to a boil, add the mussels and steam until they are opened (roughly 10 mins)
Meanwhile, in a saucepan, heat up the oil and fry the garlic, ginger and spring onions until soft. Add a tin of coconut cream, lemon zest, lemon juice, lime juice, white wine, chilli flakes, ground cumin, garam masala, 1t honey and salt.
Once the mussels are cooked, add some white wine that you steamed them in to the sauce.
Transfer the mussels to serving bowls, top with the sauce and scatter with fresh coriander.
Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes.
Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
Divide the mussels and the juices between 4 bowls and serve with the crusty bread.
