• 1 onion, peeled and finely chopped
• 1 celery stalk, trimmed and finely chopped
• 1 tablespoon groundnut or sunflower oil or butter
• 2 tablespoons medium or hot curry paste, to taste
• 2 kg (4 lbs) mussels, scrubbed and bearded
• 300 mls (½ pint) coconut milk or cream
• 1-2 tablespoons fresh coriander leaves, chopped

Fry the onion and celery in the fat until soft, and then stir in the curry paste, and cook for a further 5 minutes. Add the mussels, the coconut milk and coriander, cover with a tight-fitting lid, and steam for about 5 minutes to open all the mussels. Shake from time to time to make sure they are well coated with the spice mixture and coconut. Serve in soup bowls with plenty of bread.