Mussels with Coriander Cream, Thai Style

Mussels are always delicious, and I would probably find it hard not to award a 5 star rating to any mussel-dish that keeps it simple. This one is no exception. With coconut cream, fresh coriander and a hint of green curry, it's a welcome change to our usual dish of mussels in white wine.

I was careful with the green curry paste as I didn't want the sharpness to overpower the taste of the mussels, but that wasn't the case; using one teaspoon shouldn't be any problem. Also, we used coconut cream instead of coconut milk, which was a good move, but not enough, for my taste; I would have liked to have a thick sauce not unlike garlic sauce or mayonnaise for dipping. It might be worth it to either try to make an additional sauce based on coconut cream, or to add less white wine and use coconut milk for cooking instead.

You can serve this as a main for two persons, or as an appetizer for up to six people, I guess (the book suggests it is a main dish for six, but that's humbug).

This recipe is nearly identical to the Thai-spiced Steamed Mussels in the BBC Good Food magazine, Oct. 2009 edition.