Donegal mussels in coconut green curry broth with pineapple, shiitake and spring onions
- Serves: 6
- Cooking Time: 20 mins
- Course: Starter
- Cuisine: Fusion
- 60 medium to large mussels (fully closed, de-bearded ánd washed)
- 2 shallots diced
- 1 clove of garlic crushed
- 25ml olive oil
- 200g finely diced fresh pineapple
- 150g sliced shiitake mushrooms
- 3 scallions, finely sliced on the bias
- 200ml dry white wine
- 600g coconut milk
- Juice of 3 limes
- 3 tbsp Thai green curry paste
- Fine sea salt and white pepper to taste
- 1 loose cup of fresh coriander, finely sliced.
Mix the curry paste, lime juice and coconut milk together. Chop the coriander and add half to the curry paste mix. Add 3-4 pinches of salt and ground white pepper. Taste the curry mixture. It’s imperative to get your seasoning correct now and the level of spice you desire. Set aside.
Heat the olive oil in a heavy-based pot. Add the crushed garlic and shallots, and saute without colouring, until they are soft.
Add the mussels and some seasoning, toss with the shallots and garlic, then add the white wine. Put a lid on the pot or invert a frying pan over the mussels to incorporate steam, thus helping them to open.
Once the mussels show the first signs of opening, remove the lid or frying pan you have covered them with and add the pineapple, shiitake mushroom and coconut green curry mixture. Cook on a high heat in order for the sauce to reduce.
Once the mussels are fully opened and the sauce has reduced to the desired consistency, add the scallions and remaining coriander.
Toss the mussels in the broth so that they are all coated, and serve in a deep bowls – 10 per person is an ideal starter size portion.