Ingredients
- 4 fresh green chillies (mild), minced
- 2 tbsp fresh ginger, minced
- 2 tbsp fresh garlic, minced
- 3 tbsp canola oil
- 2 medium onions, diced
- 1 tbsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp turmeric powder
- 2 tsp garam masala
- 1 star anise
- 1 cup coconut cream
- 40 New Zealand Greenshell™ mussels (frozen ½ shell), defrosted in a container, juices reserved
- 1 fresh lime, juiced
- 0.5 cup fresh coriander, minced
Recipe also works with:
Method
- Puree the green chillies, ginger and garlic to a paste with a little water in a blender.
- Heat oil in a heavy-bottomed pan and sauté half the onions until light golden in colour.
- Add the chilli/ ginger/ garlic paste and spices and cook for 3 minutes.
- Add the coconut cream and bring to a boil. Allow to simmer on low for about 10 minutes, stirring occasionally.
- Add the mussels with the defrosted juice and bring to the boil.
- Season with salt, add the lime juice and coriander, and serve.
Species used in this recipe
Greenshell™ mussel Mãori Name: Kutai
Greenshell™ mussels are members of the Mytilidae family (mussels). Blue mussel (Mytilus edulis aoteanus) is a related species in the Mytilidae famil ...