THAI MUSSELS

MUSSELS can be such a quick and tasty dish — they’re also a fabulous ingredient for those with type 2 diabetes as a low carb, healthy fat meal. Just remember to skip the bread!

Serves 2

Prep 15 mins

Cook 10 mins

PER SERVING 368 cals

PROTEIN 28g CARBS 9g

FAT 24g FIBRE 2g

1kg fresh live mussels

2 tsp coconut or rapeseed oil

6 spring onions, trimmed and finely sliced

2 garlic cloves, peeled and finely sliced

15g fresh root ginger, peeled and very finely chopped

2 tbsp red or green Thai curry paste

4 fresh kaffir lime leaves or

6 dry leaves

200ml coconut milk

2 tsp Thai fish sauce ground black pepper

20g bunch fresh coriander, leaves roughly chopped

SCRUB the mussels, removing any feathery ‘beards’ and discarding any that are damaged or don’t shut tight when tapped on the side. Rinse in cold water and set aside. Heat the oil in a large, nonstick frying or saute pan with a lid. Add the onions, garlic and ginger and fry gently over a medium heat for 1 minute, or until softened but not coloured, stirring regularly. Stir in the curry paste and lime

leaves and cook for 1 minute. Pour in the coconut milk and stir in the fish sauce. Bring to a gentle simmer and cook for 2 to 3 minutes, or until the coconut milk is slightly thickened, stirring occasionally. Season with ground black pepper. Increase the heat, add the mussels and coriander, cover the pan with a lid and cook for 3 minutes. Remove the lid, stir, cover and cook for 3 minutes more, or until all the mussels have opened and are thoroughly cooked. Remove the pan from the heat and discard any mussels that haven’t opened before serving in bowls with steamed greens.