Woman’s Weekly Living Series – July 2019

COOKERY

PER SERVING:

360 cals; 25g fat;

17g sat fat;

5g carbs

COMPILED BY ROSE FOOKS. PHOTOS: TI-MEDIACONTENT.COM

SERVES 4

✿ 2kg (4lb) fresh mussels

in shells

✿ 1tbsp sunflower oil

✿ 2 shallots, peeled and

finely chopped

✿ 400ml can coconut milk

✿ 2 level tbsp Thai green

curry paste

✿ 1 red chilli, deseeded

and sliced

✿ 2 lime leaves

✿ 1 stick lemongrass,

cut into strips

1

Scrub the mussels well and

remove any beards. Discard

any that are open or that don’t

close when the shells are

t app e d gently.

2

Heat oil in a large pan, then

add the shallots and cook for

a few mins over a medium heat,

until softened but not coloured.

3

Pour in the coconut milk,

then add the curry paste,

red chilli, lime leaves and

lemongrass. Simmer for

2-3 mins, then add the

mussels to the pan.

4

Cover the pan with a lid or

oil, and shake occasionally

for about 5 mins, or until the

mussels have fully opened.

5

Divide the mussels

immediately between

individual serving bowls,

discarding any that haven’t

opened. Spoon the juices in

the pan over them to serve.

Thai-style mussels

A departure from traditional moules marinières, this is perfect for a summer’s day. Mussels are low in calories and high in protein