Thai Seafood Chowder
500g fresh mussels (for essential preparation instructions click here)
1 400g can coconut milk
2 tablespoons of crushed garlic
1 tablespoon of red curry paste
2 tablespoons of fish sauce
5 spring onions, roughly chopped
1 large potato, peeled, diced and boiled until cooked
1 fresh lime
1. Prepare mussels as per instructions in the link above (allow time to soak)
2. Peel, dice and boil potato until cooked, set aside.
3. In a large saucepan, heat a small amount of oil and gently cook 1 tablespoon of garlic and 2 spring onions until tender.
4. Add four cups of boiling water to the pan and bring to the boil, add mussels then turn to a medium heat and cover. Cook for a few minutes or until mussels open. Discard mussels that are cracked or which fail to open.
5. Remove mussels from the pan, place in a bowl and set aside.
6. In a clean fry-pan, heat a small amount of oil, add 1 tablespoon of garlic and 1 tablespoon of red curry paste and remaining spring onions. Cook for 1 or 2 minutes until aromas’ are released and spring onions are tender.
7. Add coconut milk and fish sauce and simmer for a few minutes, add the juice of half the lime.
8. Pour mixture into a blender, add potato and blend until smooth.
9. Return mixture to the pan, add mussels and stir gently until just warm.
10. Serve in a wide bowl and garnish with the remaining lime.
Serves 2 for a main or 4 as an entree.
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