Chef Salvatore Silvestrino at Wok In, Mövenpick Hotel Deira
‘I learned this recipe while working in Thailand: it’s amazing in its simple approach to what I describe as one-pot cooking. The flavours are intense and gratifying, and the cooking aromas are a surprise of strong, sassy and sensual divinity.’
Ingredients (serves four)
600g fresh mussels, scrubbed and de-bearded
80g high-quality frozen peas
30ml corn oil
30ml fresh lime juice
500ml unsweetened coconut milk
30g Thai red curry paste
30g minced garlic
5ml Asian fish sauce
5g white sugar
30g fresh coriander, chopped
1 red chilli, sliced at an angle
For the sauce
400g roasted peanuts
200g Indonesian brown sugar
75g fresh red chilli
4 cloves of garlic
1 In a large pot, sauté the curry paste with corn oil and minced garlic.
2 Once fragrant, add the lime juice, coconut milk, fish sauce and sugar.
3 Stir until the sugar has dissolved. Bring to the boil over a medium heat.
4 Add the peas and boil for three to four minutes, then add the mussels.
5 Cover and cook for five to eight minutes, stirring occasionally, until mussels are opened. Check seasoning and adjust.
6 Remove from the heat and discard any unopened mussels.
7 While cooking the mussels, wash, rinse and steam three cups of jasmine rice with a pinch of salt.
8 Serve individually by placing the rice in the middle of a bowl. Pour the mussels and liquid into the centre and garnish with fresh coriander and chilli.