- 1kg fresh mussel
Once regarded as the poor relation of the shellfish family because of their small size and…
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 garlic cloves, crushed
- 2 green chillies, chopped
- 1 tsp black mustard seed
- ½ tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- coriander sprigs, to serve
- lime wedges, to serve
The same shape, but smaller than…
Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.
Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.