Instead of doing a white wine mussel dish, chef Alex Phan of Restaurant Ember creates an aromatic Thai-style curry to go with plump local mussels from Ah Hua Kelong.
Thai basil for garnish
• Soak mussels in iced water for 30 minutes.
• Steam for 4 minutes on a large stainless steel tray.
• Pick out mussels and strain its juices into a pot to make the red curry broth.
Homemade red curry paste
10 red chillis
5 cloves garlic, peeled
2 stalks lemongrass
2 pcs Bombay shallots
5g shrimp paste
5g ground cumin, toasted
5g ground coriander seeds, toasted
5g chilli powder, toasted
• To make red curry paste, pound all ingredients into a paste and cook it. Stir-fry for about 15 minutes, until the paste develops an oily sheen.
Red curry broth
100ml coconut milk
100ml coconut cream
1 tbsp homemade red curry paste juice from mussels
• Put coconut milk, coconut cream, homemade red curry paste, and mussel juices in the pot. Bring to boil, stir well. Add more red curry paste if you prefer more spice.
• To serve, arrange mussels in a deep bowl and pour curry broth in. Garnish with Thai basil.