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Thai Coconut Mussels
Ingredients
2 shallots
2 3tbsp Thai curry paste
400ml can coconut milk
2kg (4½lb) mussels
Small handful of coriander
Mussels steamed in fragrant coconut milk and served with plenty of fresh coriander
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Method
1 Finely chop the shallots and put in a large, deep pan. Add the curry paste and fry gently for 5min, stirring regularly, until shallots are starting to soften. Stir in the coconut milk, cover with a tight-fitting lid and bring to the boil.
2 Meanwhile, wash and clean the mussels, then add to pan. Cover, shake pan well and cook over a medium heat for 4-5min. Give the pan another good shake. Check the mussels and discard any that are still closed. Chop the coriander, add to pan and stir well.
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