A serving of clams or mussels will provide you with 302 per cent of your recommended daily allowance (RDA) of vitamin B12, which keeps your nervous system healthy and helps digestion. You’ll also get 128 per cent of your RDA of the antioxidant selenium. This boosts post-exercise recovery and reduces stiffness. These cook quickly. So if you’re serving them with rice, start cooking that first.
3kg to 3½kg mussels, scrubbed
2 tbsp butter
1 tbsp garlic, chopped
2 tbsp ginger or lemongrass, chopped
2 tbsp curry powder
Salt and freshly ground black pepper
1 cup sweet white wine
1 can coconut milk
Garnish: Lime wedges, plus ½ cup each of chopped fresh coriander leaves, chopped peanuts and chopped scallions
Preheat the oven to 220 deg C. Spread the mussels in a large roasting pan. Put the butter in a small skillet over medium heat. When it foams, stir in the garlic, along with the ginger or lemongrass. When they soften a bit, add the curry powder, stirring constantly, and then some salt and pepper. As soon as you smell the spices, stir in the wine. Pour the mixture over the mussels and place the pan in the oven.
Roast the mussels until some of them open, for about 10 minutes. Now, remove the pan from the oven, pour the coconut milk over everything, shake the pan gently and return it to the oven. It will take 5 to 10 more minutes for the rest of the mussels to cook. Once open, they’re ready.
Remove the pan from the oven, taste the liquid, and add more salt and pepper if needed. Serve the mussels in bowls, with the garnishes.
You Make: 6 or more servings.