Coconut & Saffron Mussels

Serves 2 people (main) or 4 people (entree)

Ingredients:

• 1kg fresh mussels, cleaned and debearded

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 cup coconut milk

• 1/2 cup white wine or seafood stock

• 1/4 teaspoon saffron threads

• 1 teaspoon ground turmeric

• 1 tablespoon lime juice

• 1 tablespoon parsley or coriander, chopped

• Salt and pepper, to taste

• Lime wedges or lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

2. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

3. Pour in the coconut milk and white wine (or seafood stock).

4. Add the saffron threads, turmeric and a pinch of salt and pepper. Stir well and bring to a simmer. Allow the mixture to cook for about 5 minutes to let the flavours meld together.

5. Add the cleaned mussels to the pot. Cover with a lid and steam over medium heat for 5-7 minutes, or until the mussels have opened. Shake the pot occasionally to ensure even cooking.

6. Stir in the lime juice and parsely/coriander and adjust the seasoning with more salt and pepper if needed.

7. Serve in bowls with the coconut and saffron broth ladled over the mussels. Garnish with extra parsely/coriander and serve with lime or lemon wedges on the side.