- Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any beards from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
- In a blender, place the onion, all the herbs including stalks, garlic, ginger, chillies, lemon and lime zest and juice, blend until a thick green paste. Add the banana and blend again to achieve a smooth paste.
- Heat some oil in a heavy based pan over a medium heat, add the curry paste and stir fry for approximately 2 mins, stirring constantly.
- Add the coconut milk and about 100 ml of water and bring to simmer.
- Add the mussels, cover and allow to cook for 3-4 mins or until the mussels start to open.
- Once cooked, season then place the mussels onto a large platter or divide the mussels between bowls.
- Pour over the curry sauce and sprinkle spring onions and mung beans over the top and serve.
About the Chef
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...