Red Curry Coconut Mussels

Serves 2-4

Ingredients:

• 1kg fresh mussels, cleaned and debearded

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 2 tablespoons Thai red curry paste

• 1 can (400ml) coconut milk

• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

• 1 tablespoon brown sugar (optional, adjust to taste)

• Juice of 1 lime

• Fresh coriander, chopped (for garnish)

• Steamed jasmine rice, to serve

Instructions:

1. Cook rice as per packet instructions.

2. In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.

3. Add minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

4. Stir in Thai red curry paste and cook for 1 minute to release its flavours.

5. Increase the heat to medium-high. Add the cleaned mussels to the pot and stir to coat them with the curry mixture.

6. Pour in the coconut milk and stir well. Bring to a simmer.

7. Cover the pot with a lid and cook for about 5-7 minutes, shaking the pot occasionally, until the mussels cook and open.

8. Once the mussels have opened, remove them from the pot using a slotted spoon and transfer to a serving bowl.

9. To the coconut curry sauce remaining in the pot, add fish sauce (or soy sauce), brown sugar (if using) and lime juice. Stir well to combine. Taste and adjust seasoning as needed.

10. Place a serving of steamed jasmine rice on each plate. Spoon the mussels over the rice and pour the coconut curry sauce over them. Garnish with fresh chopped coriander!