Curried Mussels with Mornington Peninsula Vegetables

Cook Time 30 minutes

Servings 4

Ingredients

2kg fresh mussels

Roti, to serve

Fried curry leaves, to serve

Vegetables Mix and Curry Cream

2 tbsp ghee

150g broccolini

150g fennel

150g kale

150g zucchini

150g bok choy

600ml cream

200ml mussels stock

20g curry powder

Sour Herbs Dressing

¼ bunch Fresh herbs (parsley)

75ml lemon juice

1 tsp Dijon mustard

1 tsp capers

125g sunflower oil or grapeseed oil

Pinch of flake salt

Method

For the mussels, put the mussels in a pot with the lid on and cook them until the shells open. Strain and keep the stock aside. Take the mussels out of the shell and reserve them.

For the vegetable mix and curry cream, clean the vegetables and cut them into 3 cm pieces. Put the ghee in a pot and heat it up. Add the vegetables and cook them for 5 minutes at a medium heat. Cover the vegetables with the cream, the mussels stock, and add the curry powder. Bring to the boil and add the mussels. Turn the heat down, place the lid on and simmer for 5 minutes.

For sour herbs dressing, blitz all the ingredients until getting a smooth dressing.

Serve the mussel curry in a bowl, and drizzle some of the herb dressing on top. You can also serve the curry with fried curry leaves and roti.