You can turn this into something creamy-soupy - moules mariniere meets India - by bubbling in a dash of coconut milk after you’ve turned through the mussels.
Rinse and scrub the mussels. Discard any that remain open. Fry the shallots and garlic with salt and pepper in the oil until the shallots start to pick up flecks of colour. Stir in the paprika, half the chillies and half the ginger and fry for a further minute. Add a dash of water and reduce to a paste-like sauce. Add the mussels, and the remaining chilli and ginger and turn to coat the mussels with spice mixture. Cover, turn up the heat and steam-fry for 2 minutes, or until the mussels have opened. Discard those that remain shut. Dish up with lots of chopped coriander strewn over.
© 2004 Alastair Hendy. All rights reserved.