RECIPE | Mussel in on load-shedding with tasty thai-style mussels

There are no winners when it comes to load-shedding, particularly when feeding a family. To detract from the enormous frustration of surviving in the darkness, I have a solution — a recipe that always puts a smile on faces, if you can see them, because with a tasty meal under the belt, one can deal with almost anything.

I cook this over and over again because it’s so versatile. You can ring the changes with different ingredients and it’s quick and easy to prepare on a gas stove or portable gas cylinder. Mussels are my go-to because they are affordable and I keep a couple of bags in the freezer.

For a veggie version, use either 750g of cubed butternut and broccoli; 750g mushrooms because they soak up flavour like sponges; 1kg of prawns for impressive entertaining; or South Africa’s fave protein — 700g of sliced chicken breasts or deboned thighs. The recipe also makes frozen fish palatable (use 800g).

THAI-STYLE MUSSELS

Serves: 6-8

Ingredients:

A splash of vegetable oil

1 bunch spring onions, finely sliced

30ml (2 tbsp) green or red curry paste (if you don’t have, replace with standard curry paste or curry powder)

1 red chilli, seeded and sliced (optional, or add more for a hotter version)

1 stick lemon grass, bashed lightly

1 x 400g can coconut milk

2 fresh lime or lemon leaves, washed and finely sliced (or use a bay leaf)

15ml (1tbsp) fish sauce

2 x 400g packets frozen half-shell mussels (or use variations noted above)

Finely grated rind and juice of 2 limes or 1 lemon

Fresh basil or coriander

Method:

1. In a pan large enough to hold the mussels, preheat the oil, then add the spring onions. When just softening, stir in the curry paste and chilli, if using, and lemongrass.
2. Add the coconut milk, citrus leaves and fish sauce, stir through and bring to a simmer before adding the mussels. Cook over low heat until just tender — about 10 minutes, no more or they will become rubbery.
3. Add the citrus rind and juice, and taste for seasoning. It may need salt and pepper.
4. Dish into bowls, sprinkle with coriander and serve with rice if desired.