09 Feb I sea mussels & red curry
Dear seaweirdo’s, I sea pasta lovers, baconfans,
Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world. I sea pasta looks like tagliatelle but is 100% wild, handpicked seaweed from Connemara, Ireland. Our crowd-harvested I sea pasta is the equivalent of 500 grams fresh sea vegetables ready to be used as pasta, veggies or anything in between. It is not only great for your taste buds and health but also for the planet. So what can you make with it?
Today we will show you how to make ‘I sea mussels & red curry’. It’s one of our favorite recipes and it is very easy to make.
How do you prepare it?
Cook I sea pasta in plenty of water. Soak in hot water instead for more bite. Fry thai red curry in some oil until it dissolves. Add yellow bell pepper and stirfry for some minutes. Add coconut cream, some fishsauce and lime and let simmer just a bit.
In the meantime, fry some onion and carrot in a tall pan. Add a little wine and then mussels, heat with lid on and check to see when ready. Fry a nice piece of monkfish and keep it warm in foil.
Create a layer of currysauce in the plate, drain I sea pasta and create a small mountain of seaweed pasta in the middle. Circle with the mussels and strategically place the fish. Add coriander around the dish.
- 1 pack I sea pasta
- 1 kilo mussels
- 400 gram monkfish
- 2 tablespoons curry paste
- 2 onions
- 2 carrots
- 2 tablespoons of oil
- A splash of white wine
- 2 yellow bell pepper
- 250 ml coconut cream