Ep03 - Thai Red Curry Mussels on a Wild Beach 

Location: Kamenolom Oblatno, Montenegro (Plaza Pecka)
Chef: Al Hales
Filmed and Edited by Daniel Nyul
Remember food tastes better when you're looking at something pretty!
=THAI RED CURRY MUSSELS=
INGREDIENTS
5 red Thai chilies (semi dried if possible)
4 cloves of garlic
2 thumb size pieces of ginger
1 small red onion
2 pieces of lemongrass
2 tablespoons of brown sugar
1 tablespoon of fish sauce
2 limes
1 kilo of mussels
2 cans of coconut milk
1 small bunch of coriander
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
30 ml sunflower oil
100 ml water
METHOD
-- Making the curry paste --
Toast the dry spices in a pan and add to the mortar and pestle
Roughly chop chilies, garlic, red onion, ginger, lemongrass and coriander stalks and add to the mortar and pestle
Smash all ingredients very well until a thick paste remains
Add sunflower (or any flavorless oil) to the paste
(NOTE: making a curry paste can be more complex than this recipe. Being in Montenegro I do not have access to the full set of ingredients like galangal, kaffir lime leaves etc. If you are using a store bought curry paste, firstly I suggest Mae Ploy brand, secondly still make the above paste and just add a little of the store bought paste. If you only use the store bought product the curry will be flat tasting and uninteresting).
-- Cooking --
Fry off the paste for 2 minutes until all the aromatics are toasted - be careful not to burn it.
Add coconut milk to the pan
Add water (I used sea water)
Add brown sugar
Add fish sauce
Add mussels and place lid on immediately - the mussel should only take 2 or 3 minutes to cook. If any do not open throw them away.
Add coriander and fresh lime juice just before serving
Toast up your favorite bread