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Thai green curry with mussels

Raymond Blanc uses mussels, one of Britain’s finest products, in this popular dish from the Far East. The curry paste can be made up to one month in advance and stored in the fridge. From Raymond Blanc Kitchen Secrets (S2)

For the curry paste
3cm/1in lemongrass stalk, finely chopped
2 kaffir lime leaves, finely chopped
1 lime, juice only
1 red chilli, seeds removed and finely chopped, preferably snub nose or Rio Grande varieties are ideal
1 medium shallot, finely chopped
½ garlic clove, finely chopped (optional)
10g/½oz fresh coriander, leaves and stalks, finely chopped
For the mussels
1.6kg/3lb 8oz mussels
100ml/4fl oz dry white wine
1 tbsp unsalted butter
1 medium onion, very finely chopped
100ml/4fl oz coconut milk
20g/1oz fresh coriander, roughly chopped

For the curry paste, grind all the ingredients except the coriander with a large stone or granite pestle and mortar.
Add the coriander stalks and leaves and continue grinding until you have a smooth paste. Store in the fridge covered with cling film or in an airtight jar if you are not going to use the paste immediately.

Wash the mussels under cold running water in a sink, removing any beards and barnacles. Do not scrub the shells as the colour will transfer during cooking giving an unappetising grey colour to the curry. Discard any mussels that float or remain open when tapped, drain the remaining mussels and set them aside.

Boil the wine in a small saucepan for 30 seconds to remove the bitter taste of the alcohol and leave only the fruity, acidic qualities of the wine. Remove the pan from the heat and set aside.

Place a large, lidded saucepan on a high heat and add the butter, onion, curry paste and wine. Stir and cook with the lid on for one minute to soften the onion.

Add the mussels, replace the lid and cook for 2-3 minutes, or until the mussels open.

Add the coconut milk and chopped coriander and stir. You will not need any seasoning as the mussels will release a little salt water when they open, which is just enough to season the dish perfectly.

Serve the mussels in a large warmed dish or four soup plates, or simply put the pot in the middle of the table for everybody to help themselves. Give your guests finger bowls and lots of good French bread to mop up the wonderful juices.

Notes

For an Indian version, replace the curry paste with Madras curry powder and finish with lemon juice and fresh coriander.