One of the hardest working chefs in the business, Bertus Basson says his restaurants are how his dreams “get to live”. The spin-off cookbook from his TV show, Being Bertus Basson, features some of the most popular dishes from all his restaurants so you can taste a bit of the dream in your own home
“Fresh is always best, and I love going musseling on the West Coast. This curry sauce is fantastic – perfect to make in large batches and freeze.”
Serves 2
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 20 minutes
For the curry sauce:
vegetable oil a splash
large onions 4, chopped
garlic 8 cloves, finely chopped
chillies 4, seeded and chopped
ginger 20 g, chopped
salt 1 T
sugar 1 T
turmeric 4 t
paprika 2 t
masala spice 2 t
medium curry powder 4 t
coconut milk 4 x 400 g cans
fresh coriander 30 g
curry sauce 1½ cups
mussels 700 g, cleaned
salt, to taste lemon juice a squeeze
fresh coriander, to garnish
radish, thinly sliced, to garnish
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