1kg mussels, scrubbed and beards removed (discard open ones and cracked shells)
1 stalk lemon grass, finely chopped
2 cups vegetable broth
1 can coconut milk
½ cup red Thai curry paste
1 tbsp. fish sauce
1 tsp sugar
Baguette for serving
¼ cup cilantro leaves
Heat 2 tbsp. of olive oil in a wok and add the curry paste and lemon grass. Fry for 30 seconds to release flavours. Add broth, fish sauce, coconut milks and sugar. Simmer for 3 minutes. Add the mussels and cook until they’ve opened. Discard the ones that haven’t opened.
Cut the baguette in diagonal slices and toast on a griddled pan until marked on both sides. Serve the curry topped with cilantro, and with the bread and lime slices to squeeze over.
RECIPES AND FOOD STYLING: YORINDE SLEEGERS