Use short satay sticks if lemon grass is unavailable.
|8 stalks||Lemongrass (Main)|
|20||Mussels, fresh (Main)|
|1 tsp||Red curry paste|
|1 tsp||Brown sugar|
|2 tsp||Fish sauce|
|1 tsp||Lime, rind|
|2 Tbsp||Soy sauce|
|½ cup||Breadcrumbs, fresh|
|½ cup||Fresh coriander, chopped|
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- Cut lemon grass stalks in half lengthwise.
- Scrub mussel shells. Place in a dry fry pan or microwave and heat until shells open. Remove mussels from shells and leave to cool.
- Place mussels in the bowl of a food processor with curry paste, fish sauce, brown sugar, lime rind, soy sauce, coriander and breadcrumbs. Process to a paste.
- Take tablespoons of mussel mixture and mould over the end of a lemon grass stalk. Spray or brush with oil. Grill until cooked through. Serve with satay sauce as a finger food or entrée.