Curryplankton with mussels

By Sergio Sierra

Sergio Sierra sergio-sierra Processing time: 25' Diners: 4

Curryplankton with mussels

Processing time: 25'
Diners: 4
  • 1kg of Valencian mussels
  • 1 Bunch of fresh basil
  • 1 Bunch of fresh mint
  • 1 Green chive


  • 20g of Garlic
  • 100g of Onion
  • 100g of Carrot
  • 100g of Green apple
  • 1dc EVOO (Extra Virgin Olive Oil)
  • 1dc White wine
  • 500g of Coconut milk
  • 1dc of Fishs soup
  • 5g of Fresh basil
  • 5g of Fresh mint
  • 20g of Green curry
  • 10g de Algán


After washing and peeling the garlic, onion and carrots, chop them into small pieces, put the EVOO in a pot and lightly brown these three ingredients, add the green apple washed and unpeeled,
chopped into small pieces, once golden, add the wine white and let cook 5 minutes.

We add the coconut milk and the green curry, then let it simmer for 15 minutes, after 15 minutes add the fish stock and the Plankton Algan, let cook 5 more minutes over low heat, remove it from the heat and add the basil and the mint.

With the help of a blender and a fine mesh sieve, triturate mixture and reserve cold.

Termination and Plating

Once the mussels are cleaned, we add them to a pot with a drop of water, once opened we remove their cooking water and reserve it, add the curryplankton, we give it a boil and if necessary add its cooking water to obtain the desired texture of the sauce, we add the mussels with the curryplankton on the plate chosen to serve it and we finished with the green of the onion cut into rings, the leaves of basil, of mint and a splash of EVOO.