Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Mussel curry with perfumed rice

Ingredients (1 person):
  • 1 kg mussels
  • 300 g basmati rice
  • 2 tablespoon sunflower oil
  • 1 onion, diced
  • 2 tablespoon of mild Indian curry paste (pot)
  • 1 paksoi, in strips
  • 200 g sugar snaps
  • 1 pack of creamy coconut milk (200 ml)
  • 2 naan breads - coriander and garlic, in strips
  • 1/2 bunch of coriander
  • Main course
  • 30 minutes
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  1. Check the mussels: throw away shells that are broken or that do not close after a firm tap. Boil the rice in accordance with the instructions.
  2. Heat the oil in a frying pan. Fry the onion. Mix in the curry paste. Add the paksoi and sugar snaps and fry for 2 minutes.
  3. Pour the coconut milk into the pan. Lay the mussels on top of the vegetables. Boil the mussels, covered for 8 minutes, or until all of the shells are open. In the meantime, toast the strips of naan in the toaster.
  4. Sprinkle coriander onto the mussel curry. Serve with the rice and the naan.Tip Save the rest of the curry paste in the refrigerator. Curry paste is also a delicious flavouring in soups, sauces and stir-fry meals with mussels.