Thai Red Curry Stuffed Mussels

Serves 4

Ingredients:

500g mussels

185g minced pork

3 teaspoons Charmaine Solomon’s Thai Red Curry Paste

grated rind of ½ lime

2 tablespoons finely chopped spring onions

2 teaspoons cornflour

3 teaspoons fish sauce

1 teaspoon palm or coconut sugar

1 egg white

red chillies and fresh coriander leaves to garnish

Method:

Srcub mussels with a brush and de-beard them. Discard any mussels that are not tightly closed. Steam over a steamer until the shells are just open. Remove from the steamer and remove empty part of the mussel shell.

Combine in a bowl pork, Thai Red curry paste, lime rind, sugar and egg white. Spread a teaspoon of the mixture over each empty part of the mussel shell. Place shreds of chilli and small coriander leaves on each and arrange once again in steamers. Steam for 15 minutes. Serve warm.