From Our Kitchen

Thai Mussels

These Thai Mussels are one of our most popular dinner dishes at The Last Word Long Beach. Classic flavours infused with aromatics and creamy coconut milk, best enjoyed with a glass of white wine.

Thai Mussels

serves 2

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Ingredients

Whole Mussels

1 stick Lemongrass

15ml Thai Red Curry Paste

1 bunch Coriander

1 Tin Coconut Milk

1 Lemon

1 Baguette Loaf

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Let’s get cooking!

Place the Thai red curry paste into a saucepan with a drizzle of olive oil, stir the paste through the oil and allow to cook for 2 minutes on a medium heat. Add the coconut milk and stir until combined. Smash the lemon grass on your chopping board to release the flavour and oils, add it to the sauce and allow to gently simmer for 5 minutes. Add the mussels and place the lid on your pan, allowing the mussels to steam in the sauce. Remove the lemongrass before serving. Garnish with lemon wedges and coriander before serving alongside toasted baguette slices.

Presented by: The Last Word Boutique Hotel

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