Squash & Mussel Almond Curry

Ingredients

•  450g fresh mussels
• 450ml water
• 1 red onion sliced
• 1 tbsp. olive oil
• 2 cloves garlic minced
• 1 large squash peeled and diced into 2 cm cubes
• 2 tbsp. red curry paste
• 1 can full fat coconut milk
• 2 tbsp. almond butter
• 2 limes
• Handful fresh basil
• 1 fresh red chili to garnish
• Handful toasted sliced almonds to garnish
• 1 ready to heat pack of brown rice or quinoa

Method

1. Place the mussels in a large bowl of cold water. Use a small knife to remove any barnacles and pull away the beard. Discard any mussels that are damaged or won’t close when tapped.
2. Fill a large saucepan with 300ml of water. Add the mussels and bring to a boil for 3-5 minutes until mussels have opened. Check frequently after 3 minutes.
3. Drain and discard any mussels that have not yet opened.
4. Remove half of the opened mussels that are ready to eat from their shells and leave half of the mussels in their shell. Set to one side.
5. In separate pot, add oil and sliced onion and cook for 6 minutes over medium to high heat with the lid on. Just as the onions begin to soften turn the heat to high and add in the chopped garlic and squash, stirring continuously. Cook for 3 minutes until golden.
6. Next, add in the 150ml water and bring to boil and let simmer for 10 minutes over a medium to low heat.
7. Stir in the curry paste, coconut milk and almond butter. Continue to simmer for 5 minutes over a low heat (as this will prevent the coconut milk from separating). Stir regularly as the curry will thicken slightly.
8. Remove from heat and stir in the cooked mussels. Place on the lid on let sit for 3 minutes.
9. Serve with a squeeze of 1/2 a lime, chopped basil leaves, chilli, almonds and rice or quinoa.