Mussels Recipe

Clean the Mussels

Rinse the mussels under cold water, scrubbing the shells to remove any dirt or barnacles. Discard any mussels that are open and do not close when tapped.

Sauté Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.

Add Curry Paste

Stir in the Thai red curry paste and cook for another minute, allowing the flavors to meld.

Combine with Coconut Milk

Pour in the coconut milk and fish sauce, stirring well to combine. Bring the mixture to a simmer.

Cook Mussels

Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes or until the mussels have opened up. Discard any that remain closed.

Finish the Dish

Remove from heat, stir in lime juice and chopped cilantro. Garnish with sliced red chili before serving.

Activate Yeast

In a bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.

Prepare Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, pour in the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape Focaccia

Preheat the oven to 220°C (425°F). Punch down the risen dough and transfer it to a greased baking sheet. Stretch it out to the edges of the pan.

Second Rise

Cover the dough again and let it rise for another 20-30 minutes.

Add Toppings

Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with coarse sea salt and chopped rosemary (if using).

Bake

Bake in the preheated oven for 20-25 minutes or until golden brown. Remove and let cool slightly before serving.