Steamed fresh mussels in a Thai green curry sauce
PUBLISHED: 11:51 13 April 2015 | UPDATED: 11:51 13 April 2015
Sous chef Marcin Kowalik has worked with Justin and Liz Flodman at The Duke's Head in Hatfield Broad Oak for the past four years. He moved to the UK 14 years ago and worked in Soho House in London before moving to the village. 'One of my favourite dishes to prepare is slow-cooked Chiltern lamb shank, with sweet potato mash, pearl barley, celeriac and pancetta ragout,' says Marcin. Here he shares his recipe for fresh mussels with a pleasing kick…
For the blend
1 green bird’s eye chilli (roughly chopped)
1 shallot onion (roughly chopped)
5g of fresh ginger (peeled and grated)
1 lemon grass (chopped)
1 green pepper (roughly chopped)
1 clove of garlic (crushed)
12g of coriander
12g of Thai basil
1 lime (zest and juice)
1 tsp of coriander seeds (crushed)
Half tsp of ground cumin
Half tsp of pepper corns (crushed)
1 tsp of soy sauce
1 & half tbsp of olive oil
To complete the dish
200ml of coconut milk
1600g of fresh mussels
50g rice noodles
Cook all the above ingredients over a low flame for 20-30 minutes. Then blend all the ingredients into a paste and leave to infuse over the next couple of weeks.
Once you are ready to prepare your curry, heat 200ml of coconut milk in a large saucepan.
Add half your paste to the milk, check your flavour and add more as required, dependant on your own preference. Season if required. Add 1,600g of fresh mussels (from your local fishmonger) and 50g of rice noodles.
Stir the mussels and noodles through the sauce and cover. Allow the mussels to steam until open. Remove any un-opened mussels. Add finely chopped spring onion and fresh coriander before serving.
Serve with rustic breads or thin cut chips.
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The Duke’s Head
Hatfield Broad Oak