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.

Can I prepare this dish in advance?

Yes, you can make the curry base and wedges in advance and reheat them later.

Which mussels should I use for this recipe?

Fresh Zeeland mussels are ideal for their taste and texture.

Can I substitute the sriracha mayo?

Yes, use regular mayonnaise with a little chili powder as an alternative.

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 of 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
Salt and pepper from the mill
1 handful of peanuts
4 spring onions
Sriracha mayonnaise
3 tbsp mayonnaise
1 tbsp sriracha (or to taste)

2 kg fresh mussels, cleaned
200ml coconut cream
1 tbsp red curry paste
1 tbsp tomato puree
2 stalks of 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

800 g potatoes (with skin), cut into thick wedges
2 tbsp olive oil
1 tsp paprika powder
Salt and pepper from the mill
1 handful of peanuts
4 spring onions
Sriracha mayonnaise
3 tbsp mayonnaise
1 tbsp sriracha (or to taste)