Name: Spicy coconut mussels and squid
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 finely chopped red onion; 1 clove garlic, crushed; 2 piece ginger, peeled, finely sliced; 1 long red chilli, finely sliced, plus extra to serve; 2 teaspoon curry powder; 1 teaspoon turmeric; 400 gram squid tubes, cleaned, scored, sliced; 400 millilitre coconut milk; 2 kaffir lime leaves, finely sliced; 1 kilogram mussels, cleaned, de-bearded; 100 gram vermicelli noodles, soaked, drained

Spicy coconut mussels and squid

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

1 tablespoon peanut oil

1 finely chopped red onion

1 clove garlic, crushed

2 piece ginger, peeled, finely sliced

1 long red chilli, finely sliced, plus extra to serve

2 teaspoon curry powder

1 teaspoon turmeric

400 gram squid tubes, cleaned, scored, sliced

400 millilitre coconut milk

2 kaffir lime leaves, finely sliced

1 kilogram mussels, cleaned, de-bearded

100 gram vermicelli noodles, soaked, drained

Method

1.In a wok or large frying pan, heat oil on high. Stir-fry onion, garlic, ginger and chilli 1-2 minutes, until fragrant. Add curry powder and turmeric and stir-fry 1 minute. Add squid and stir-fry 1 minute, to coat in spices.

2.Stir in coconut milk and leaves. Bring to a simmer. Add mussels to simmering liquid and steam, covered, 2-3 minutes, until shells open.

3.Divide noodles among bowls. Spoon over seafood with broth. Serve topped with extra chilli.

To prepare noodles, place them in a large, heatproof bowl, cover with boiling water and set aside 2-3 minutes to soak, Separate with a fork. Drain well.
Note

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