Ingredients
1kg fresh mussels
coconut oil for frying
1 onion, chopped
thumb sized piece of ginger,grated
4 garlic cloves, crushed
2 green chillies, chopped
1 tsp black mustard seeds
1/2 tsp ground tumeric
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
fresh coriander and lime wedges to serve
Method
Remove the beards and wash the mussels in cold water. Discard any open mussels.
Heat the oil in a casserole dish or large pan. Fry the onion until lightly browned and then add the ginger,garlic,chillies,spices,salt and pepper, cook for 2- 3 mins until toasted. Pour in the coconut milk and bring to the boil, simmer for 2-3 mins.
Tip the mussels into the pan, cover and boil for 3-4 mins until the mussels have just opened. Scatter with fresh coriander and a squeeze of lime juice and serve.
1kg fresh mussels
coconut oil for frying
1 onion, chopped
thumb sized piece of ginger,grated
4 garlic cloves, crushed
2 green chillies, chopped
1 tsp black mustard seeds
1/2 tsp ground tumeric
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
fresh coriander and lime wedges to serve
Method
Remove the beards and wash the mussels in cold water. Discard any open mussels.
Heat the oil in a casserole dish or large pan. Fry the onion until lightly browned and then add the ginger,garlic,chillies,spices,salt and pepper, cook for 2- 3 mins until toasted. Pour in the coconut milk and bring to the boil, simmer for 2-3 mins.
Tip the mussels into the pan, cover and boil for 3-4 mins until the mussels have just opened. Scatter with fresh coriander and a squeeze of lime juice and serve.
