Thai green curry mussels

Hello, and welcome to our blog. We cook something new every day, sometimes with the help of cookbooks, sometimes our imagination. We aim to post daily to share our experiences of cooking food and hopefully convince that ready meals are not the best option after a day at work!

Tonight for dinner: Thai green curry mussels with hand cut chips

While we usually cook them with white wine or tomatoes, I remembered that we had a tub of Thai green curry paste in the fridge. A risky experiment but it clearly works. The unusual taste makes the mussels slightly different and coconut milk gives dish some body. And mussels always have to have fries to go with!

The ingredients:
- 1 shallot
- some mushrooms (we used chestnut, but any can do. If you do not have any mushrooms, try adding other vegetables that you would normally put in a curry)
- 1 teaspoon of fish sauce
- 3 tablespoons of Thai green curry paste
- 1 can of coconut milk
- 1 kg of mussels, cleaned
- a small handful of fresh basil
- a few potatoes

Chop the shallot and quarter the mushrooms. Heat a little bit of oil in a big pan, and fry the shallots and mushrooms. Once cooked, add the fish sauce and the curry paste, fry for 30 seconds. Then, pour in the coconut milk, get the sauce to boil and add the mussels. Cover and leave to steam until its cooked (about 5min). Serve with some chopped basil leaves.

Meanwhile, cut the potatoes into fries and deep fry them for about 5-7min at 170C. Then take them out, increase the temperature to 190C and cook for another 5min. We have a deep fat fryer (not advisable for anyone particularly concerned with healthy living, but it tastes sooooo good), but can also be done in a small saucepan with oil. Once the fries are done, season them with salt and serve along with the mussels.

Enjoy!