Thai Coconut Mussels

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 2  shallots
• 2  3tbsp Thai curry paste
• 400 ml can coconut milk
• 2 kilogram(s) (4½lb) mussels
• 1 small handful of coriander

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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