Thai Coconut Mussels

Serves 4
Time 20 minutes


1kg live mussels
1 bunch coriander, chopped
1 bunch spring onions, chopped
1 shallot, shredded
1 red chilli, shredded
1 green chilli, shredded
1 knob ginger, shredded
1 tbsp penang curry paste
1 tbsp chilli jam
⅓ cup coconut cream
⅓ cup chicken stock
1 lime, juice 

To serve
1/2 bunch coriander, roughly chopped


Clean the beards from the mussels and give the shells a little scrub. Set aside.
Heat a large wok or saucepan on medium heat. Add olive oil, shallots, chilli, spring onions, ginger, curry paste and chilli jam. Fry for 1-2 minutes until fragrant. Add mussels, coconut milk and stock, then place the lid on and cover for 3-4 minutes or until mussels open.
Serve in a large bowl and with roughly chopped coriander and steamed rice.