(recipe, styling & photography by Elmarie Berry: https://elmarieberry.com/)
1 tablespoon extra virgin olive oil
1 small yellow onion, thinly sliced
3 cloves fresh garlic, grated
1 tablespoon grated fresh ginger
1 can of coconut milk
4 tablespoons red curry paste
1 kg fresh mussels, cleaned and rinsed
Coriander for topping
Rinse the fresh mussels under running water. Throw away any that do not close or if their shells are cracked.
Heat olive oil over medium heat. Once the oil is hot add in the onion. Sauté the onion just until it’s translucent and softened, about 10 minutes.
Add in the grated garlic and ginger and sauté for another 30 seconds or just until fragrant – careful not to burn your garlic.
Pour in your coconut milk and add your red curry paste. Stir to combine and bring to a gentle boil.
Once the mixture is bubbling add in your mussels, stir and cover. Steam for about 10 minutes or until all the mussels have opened.
Serve with fresh bread.