An extremely flavourful, alcohol free mussel dish
For 2 persons; preparation 10 minutes, cooking 15 minutes.
- 1kg mussels
- 1 onion chopped
- 2 tsp grated ginger
- 4 crushed cloves of garlic
- 1 green chilli chopped
- 1 tsp mustard seeds
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200ml coconut milk
- Large pot
- Chopping board and knife
Put the mussels in a bowl or sink filled with cold water and de-beard them (pulling off any stringy bits outside the shell) and discard any that remain open or have cracked shells.
In a large pan fry off the onion for 2-3 minutes on a low heat and then add the garlic, ginger, spices and chilli cook for another 3 minutes until the spices start to toast and release their fragrance.
Next add the coconut milk and bring to the boil. Let everything simmer together for a minute and then add the mussels and cover with a tight lid (the steam will cook the mussels so you don’t want it escaping).
Leave the lid on for about 5 minutes. After this time lift the lid and see if the mussels have opened. If most are still not open, pop the lid back on and give it a couple more minutes. If they are all nice and open then turn the heat down.
Serve the mussels and sauce and enjoy! (don’t forget to discard any mussels that haven’t opened!).
Mussels are great by themselves as a starter or a main, but it’s also really nice to have some chips or bread to make the most of the delicious sauce.