How do you store the Thai mussels?

Cooked mussels are best served immediately. Do you have leftovers? Let them cool completely, store them for a maximum of 1 day in the refrigerator in a sealed container. Do not refreeze or reheat multiple times – this does not benefit the texture and safety.

How do you store the potato wedges?

Let the wedges cool and store them for up to 2 days in the refrigerator in an airtight container. Reheat in the air fryer at 180°C for 5–7 minutes for a crispy result. You can also freeze them: let them cool completely, spread them on a baking sheet and freeze individually. Then transfer to a freezer bag. Maximum 1 month shelf life. Bake frozen wedges again in the air fryer at 180°C for 10–12 minutes, until they are heated through and crispy.

Thai mussels with red curry & potato wedges with sriracha mayonnaise

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40 min

•

Medium

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Two baskets, two preparations, one delicious result! You can perfectly steam these Thai mussels with red curry in the large basket of the Philips Airfryer Dual Basket with steam function, while you bake crispy potato wedges in the small basket at the same time. Serve everything together with a fresh, spicy sriracha mayo, coriander, lime zest, and roasted peanuts. A flavor bomb that truly impresses – and all from your air fryer!

Download my FREE e-book hereTwo baskets, two preparations, one delicious result! You can perfectly steam these Thai mussels with red curry in the large basket of the Philips Airfryer Dual Basket with ...

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Ingredients

What do you need?

Quantity: 4P

Thai mussels

2 kg fresh mussels, cleaned
200ml coconut cream
1 tbsp red curry paste
1 tbsp tomato puree
2 stalks lemongrass, halved and cut into 4
2 cm fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
1 red chili pepper, sliced (optional)
1 bunch of coriander

Potato wedges

800 g potatoes (with skin), cut into thick wedges
2 tbsp olive oil
1 tsp paprika powder
Pepper and salt from the mill
1 handful of peanuts
4 spring onions

Sriracha mayonnaise

3 tbsp mayonnaise
1 tbsp sriracha (or to taste)

Thai mussels

2 kg fresh mussels, cleaned
200ml coconut cream
1 tbsp red curry paste
1 tbsp tomato puree
2 stalks lemongrass, halved and cut into 4
2 cm fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
1 red chili pepper, sliced (optional)
1 bunch of coriander

Potato wedges

800 g potatoes (with skin), cut into thick wedges
2 tbsp olive oil
1 tsp paprika powder
Pepper and salt from the mill
1 handful of peanuts
4 spring onions

Sriracha mayonnaise

3 tbsp mayonnaise
1 tbsp sriracha (or to taste)

Preparation method

How do you make this?

Sautéing Aromatics
Remove the basket from the large basket of the air fryer.
Add the onion, garlic, chili pepper, ginger, and lemongrass with 1 tablespoon of olive oil directly into the basket.
Set to fry function, 10 minutes at 200°C. Stir halfway through.

Making Coconut Mixture
Mix the coconut cream with the red curry paste and tomato paste.
Add to the sautéed aromatics and mix well.
Add the mussels and mix well together.

Steaming Mussels
Choose the steam function and set for 20 minutes. Stir halfway through.

Preparing Potato Wedges
Mix the potato wedges with olive oil, paprika powder, pepper, and salt.
Place in the basket of the small basket.
Set for 35 minutes at 200°C using the air fry function.
Press the synchronization button so both preparations are ready at the same time.
Shake the wedges and stir the mussels halfway through.

Topping and Finishing
Mix the mayonnaise with sriracha and place in a piping bag.
Chop the peanuts coarsely, finely chop the spring onion, and chop the cilantro.
Garnish the mussels with fresh cilantro.
Pipe the sriracha mayo in lines over the wedges and sprinkle with peanuts and spring onion.

Serving
Serve the mussels and potato wedges together and enjoy this Thai flavor explosion!