Mussels represent one of the most sustainable sources of seafood available to us. Not only can they be sourced locally but they are particularly plump and tasty this time of year!
- Serves 1-2
- ½ kg mussels, washed and cleaned
- 100ml (4 fl oz) white wine
- Curry Sauce:
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp black peppercorns
- 1 tbsp rapeseed oil
- ½ onion, thinly sliced
- 2 cloves garlic, cut into slivers
- ¼ inch piece, fresh ginger, f ch
- 150ml coconut milk
- ½ tbsp ground almonds
- Lemon juice, to taste
- 1 green chilli, matchsticks
- Fresh coriander, chopped
1. Toast the coriander and cumin seeds in a saucepan to release the fragrant oils (care must be taken not to scorch the seeds). Put the turmeric, peppercorns, coriander and cumin seeds into a pestle and mortar and ‘smash’ to a coarse powder.
2. In saucepan heat the rapeseed oil and ‘sweat’ the onion, garlic and ginger until soft. Stir in the ground spices and continue to cook for 2 minutes. Add the coconut milk, ground almonds, lemon juice, green chilli and salt. Bring to a simmer and cook for 5 minutes. Taste and adjust the seasoning. This may be done in advance!
3. Select a pan and place on a high heat. Put in the prepared mussels with the measured wine, replace the lid and cook for 3-4 minutes shaking from time to time. As soon as the mussels are open drain into a colander over a bowl – reserving the cooking liquor.
4. To finish: Place the cooked mussels in a serving bowl. Add a tbsp or two of the cooking liquor to the curry sauce before pouring over the mussels. Finish with fresh coriander and eat at once.
White Pepper’s Top Tip: Timings are important so that the mussels remain plump, juicy and not overcooked. Take care not to include any of the grit found at the bottom of the cooking liquor.
Variations: Turn this into a fish curry by poaching prawns (in shell) and chunks of fish in the curry sauce.