Spiced Mussels in Coconut Milk

Name: Spiced Mussels in Coconut Milk
Yield: Serves 2 as a main course, 4 as a starter
Ingredients: 1-2 tablespoons fresh coriander leaves, chopped; 1 celery stalk, trimmed and finely chopped; 1 tablespoon groundnut or sunflower oil or butter; 1 onion, peeled and finely chopped; 2 kg (4 lbs) mussels, scrubbed and bearded; 2 tablespoons medium or hot curry paste, to taste; 300 mls (½ pint) coconut milk or cream

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 onion, peeled and finely chopped
1 celery stalk, trimmed and finely chopped
1 tablespoon

Main course
Starter
Spicy
Gluten-free

Method

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.