Ingredients

• 6 shallots, peeled and finely sliced
• 4 large cloves garlic, crushed, peeled and sliced
• 2 cm piece ginger, peeled and finely sliced
• 1 tblsp oil
• 2 tblsp Thai red curry paste
• 1 cup water
• 32-36 mussels, well scrubbed
• 1 cup coconut cream
• ¼ cup chopped coriander
• 2 tblsp chopped mint
• pepper to season

Method

1. Cook the shallots, garlic and ginger in oil until lightly browned. Add the Thai curry paste and cook 2 minutes.
2. Add the water and bring to the boil.
3. Remove the beards from the mussels and discard any that are open. Add to the saucepan, cover and boil for 4-5 minutes until all the mussels have opened. Discard any that have not opened.
4. Add the coconut cream, coriander and mint. Season with pepper. Serve in deep bowls.