Thai Mussel Pot

Ingredients

• 1.25 kg Venus mussels
• 3 shallots
• 2 cloves garlic
• 40 g Ginger (1 piece)
• 300 g carrots (3 carrots)
• 250 g leek (1 stalk)
• 2 tbsp oil
• 2 tbsp yellow curry paste
• 100 ml White wine
• 3 lime leaves
• 300 ml classic vegetable broth
• 250 ml coconut milk (9% fat)
• Salt
• Pepper
• 4 stems coriander (optional)
• 1 organic lime (optional)

Instructions

1. 1.

   Wash mussels thoroughly in cold water, discarding any that are already open.

2. 2.

   Peel and finely chop shallots and garlic; peel ginger and slice into thin strips.

3. 3.

   Peel carrots, wash and clean leek. Slice both into fine strips.

4. 4.

   Heat oil in a pot. Sauté shallots, garlic, ginger, and curry paste for 2 minutes over medium heat.

5. 5.

   Add mussels and white wine, cover and cook until the mussels open. Remove mussels with a slotted spoon and set aside (discard any that do not open).

6. 6.

   Add vegetables and lime leaves to the pot. Pour in broth and coconut milk, bring to a boil, then simmer for 10 minutes over medium heat.

7. 7.

   Return mussels to the pot and warm briefly. Season with salt and pepper. Garnish with coriander greens and lime wedges if desired before serving.