Mussels in Red Curry Sauce

Thoroughly brush the mussels under cold water and remove the beard. If some mussels are already open, it is better to throw them in the garbage.

Put the mussels in a large cooking pot and add the water.

Later, put the cooking pot with lid on a stove top and make the mussels at high temperature. Occasionally shake the cooking pot a little bit. After a few min, all the mussels should have opened. Now remove the top shells and discard the mussels that are still closed. Pour the broth through a sieve. (Still keeping the liquid !) Now heat 125 ml of coconut milk in a saucepan until the oil settles on the edge. Add the red currypase while stirring and do everything together until the curry aroma fully develops.

Gently bubble the remaining coconut milk with the cooking liquid, lime leaves, fish sauce and sugar for about 10 minutes, stirring throughout. Now add the lime juice, chilli and spring onions and carefully ladle this broth over the mussels.

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