South East Asian Mussel Curry

Ingredients

• 1 kg mussels, in shell (scrub off barnacles and beard then rinse thoroughly and drain)
• 200 ml coconut milk (canned)
• 250 ml water or low-fat chicken broth
• 1/2 inch piece fresh turmeric (scraped)
• 2 inches knob fresh ginger (scraped)
• 2 slices fresh galangal (scraped)
• 2 stalks fresh lemongrass (discard coarse outer leaves and use bottom half of stem only, no more than 5 inches up from root stu)
• 5 garlic cloves (peeled)
• 5 shallots (peeled)
• 5 fresh large red chilies (discard stems and seeds)
• 6 fresh thai fresh lime leaves
• 1 fresh turmeric, leaf torn into 8
• 1/2 teaspoon salt
• 1 teaspoon instant chicken bouillon granules
• 1 pinch sugar

Directions

1. 1

   Roughly chop up turmeric, ginger, galangal, lemongrass, garlic, shallots and chilies then pop in a blender or liquidiser and process to a smooth paste using as little water as possible. Don't use a food chopper - the result will be much too coarse. If you prefer, you could pound everything in a pestle and mortar.

2. 2

   Heat 1/2 cup OR 6 tbs vegetable oil in a wok, deep pan or pot. When oil begins to smoke, put in spice paste and keep stirring over medium heat till paste is fragrant and you start coughing or sneezing. This should take about 5-8 minutes of stirring and frying.

3. 3

   Dump in mussels and mix well. Pour in coconut milk and water OR stock and bring to the boil. Add makrut and turmeric leaves, put lid on and lower heat. Simmer gently till mussels open. This should take 3 - 5 minutes, tops. Do not overcook (tough, rubbery mussels *Yuck*).

4. 4

   Season to taste, turn off heat and serve immediately with white rice or over scalded rice noodles. I like a sprinkling of coriander leaves and a squeeze of lime over it.