- 1 kg Fresh Mussels
- 1 tbsp Mae Jum Thai Panang Curry Paste
- 200 ml Coconut Milk
- 60 g Samphire
- 1 tsp Fish Sauce
- 1 tsp Palm Sugar
- 1 Large Red Chilli Pepper
- 1 tsp Coconut Oil
- 3 Kaffir Lime Leaves
Clean the mussels by removing the byssal threads or 'beard' from the mussels, scrape any barnacle off using the back of a knife and then use a colander to rinse the mussels under fresh running cold water
Finely chop kaffir lime leaves
In a wok, fry Panang curry paste in coconut oil on medium heat for 2 minutes.
Add coconut milk, fish sauce and palm sugar, blend well and bring to a light simmer for 5 minutes
Add samphire and mussels to the wok, cover with a lid and leave to steam for 4-5 minutes or until all mussels have opened.
Turn off heat, and gently stir in a kaffir lime leaves
Serve in a large bowl, sprinkle red chilli slices on top and enjoy on its own or with bread!
Calories: 483kcal | Carbohydrates: 19g | Protein: 33g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 71mg | Sodium: 986mg | Potassium: 1160mg | Fiber: 3g | Sugar: 6g | Vitamin A: 623IU | Vitamin C: 56mg | Calcium: 87mg | Iron: 12mg