36 medium green-shell mussels
Sauce: 2 tablespoons each: olive oil, grated root ginger
1 medium onion, diced
2 cloves garlic, crushed
2 makrut (kaffir) lime leaves
grated rind 1 lemon
1/4 cup each: riesling, light coconut cream
2 cups fish stock
2 teaspoons each: curry powder, Thai chilli paste, fish sauce, lemon juice
Garnish: 1/2 cup each: coriander leaves, finely sliced spring onions
Scrub the mussels and remove the beards.
Heat the oil in a large saucepan or stock pot on medium-low. Sauté the ginger, onion, garlic, makrut lime leaves and lemon rind, until softened. Add the wine and coconut cream and simmer until the liquid has almost evaporated. Add the stock, curry powder, chilli paste, fish sauce and lemon juice and simmer for 5 minutes.
Place the mussels in a steamer basket. Cover and steam over the liquid until the mussels open, about 5-7 minutes. Remove them to a bowl as they open. Discard any that don’t open.
Divide equally between four soup bowls and top with the liquid. Garnish with the greens.
Great served with extra lemon juice and crusty bread to mop up the juices. Serves 4 as a light meal.