New Zealand Greenshell™ Mussels in a Coconut Curry Sauce

New Zealand Greenshell™ Mussels in a  Coconut Curry Sauce

4 portions


40 NZ Greenshell™ Mussels (Frozen 1/2 shell) – defrost in a container & reserve any juice that comes from defrosting for the sauce.
2 Tbsps Madras Curry – see recipe
300 mls Coconut Cream
1 Lime – juice


Ingredients - Madras Curry Paste

2 TbspsButter
100gms (3.5oz)Shallots finely diced
2 cloves Garlic finely diced
1 TbspFresh Ginger grated
200gms (7oz)Tomato Puree

Ingredients - Spices

1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Ground Caraway
1/2 tsp Black Pepper
1/2 tsp Chilli Powder (to your own taste)
1 tsp Tumeric Powder
1/2 tspGround Fenugreek Seeds
2 tspGaram Masala
1/2 tsp Salt


Chef's Note:
You can obviously purchase a store brought curry but making your own allows you to adjust the spices to suit your own taste & has a certain amount of satisfaction & achievement. This dish could also be served in a larger bowl & served as a shared dish. Sweet potato fries offer a sweet textural side dish that complements the flavors. For best results purchase whole spices & grind them as required to maintain flavor integrity.