THAI 7 RED MUSSELS

- METHOD -

On medium heat, sauté the onion and spring onion in olive oil for 3 minutes until soft. Add the garlic, grated ginger, curry paste and Thai red curry paste. Stir together until combined. Add the fennel and coriander and stir in. Then add in the diced tomatoes, salt, pepper and Cape Herb & Spice Thai 7 Spice. Cook covered for 4 minutes or so until the mix is well combined.

Then transfer the sauce into a blender and combine until the sauce is smooth and slightly runny. Add a bit of water if it is too thick. Pour the sauce back into the pot, add the cream and stir together on medium heat. Taste and add more seasoning to your preference.

Add in the Mussels and cook covered for 8 minutes or so. Remove from the stove, add in the bay leaves and stir them in. Allow the mussels to sit in the sauce for 15 minutes before serving.

Recipe concept & photography by Ichumile Mpumlwana 

Follow her on Instagram: @ because_i_like_nice_things and Visit her Website: https://www.becauseilikenicethings.com/