Thai Curried Mussels
1 tbsp coconut oil
1 red onion, finely chopped
2 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
2kg/4½lb live mussels, scrubbed and beards removed
a small handful of fresh coriander (cilantro), chopped
1 Heat the oil in a large deep pan. Add the onion and curry paste and cook gently for 5 minutes, stirring frequently, until the onion starts to soften.
2 Stir in the coconut milk, cover the pan with a lid and bring to the boil. Add the mussels, cover the pan and shake gently. Cook over a medium heat for 5 minutes, shaking the pan occasionally, until the mussels open.
3 Check the mussels and discard any that are still closed. Stir in the chopped coriander and serve immediately.