Ingredients
1kg mussels1 tbsp coconut oil
2 shallots, finely diced
200ml coconut milk
100ml fish stock
2 cloves garlic, crushed
2 tbsp ginger, finely chopped
1 tbsp spice blend (see below for recipe)
1 green chilli, deseeded, finely diced
1 tbsp fresh coriander, roughly chopped
Juice of 2 limes
CURRY SPICE MIXTURE:
50g Cornish Sea Salt Crystals
5g turmeric
2g cracked black pepper
2g garlic powder
2g curry leaves or kefir lime leaf
2g green chilli flakes
2g kibbled onion (dried onion)
1g yellow mustard seeds
1g cumin seeds
1g ground cardamom
1g fenugreek seeds
1g onion powder
1g ground ginger
0.5g dried coriander
Instructions
Prepare the mussels: remove the beards (the stringy bits) from the shells, then wash the mussels in cold water until the water is clear. Discard any mussels that are broken or stay open when tapped.
Create the curry spice mixture using a pestle & mortar or a spice grinder. Add all of the ingredients for the spice mixture and crush or grind until the seeds are all gently crushed and it becomes a rough powder.
In a hot pan, toast the spice mix, then add the coconut oil to form a curry spiced paste. Add in the shallots, garlic, ginger and green chilli.
Cook until softened, stirring regularly, then add the mussels.
Add the fish stock, squeeze in lime juice and then place a lid over the pan to steam the mussels for 2-3 minutes until they are open.
Pour in coconut milk and simmer uncovered for a further 4-5 minutes. Discard any mussels that do not open.
Serve in a deep bowl with a sprinkle of coriander and a spoon to slurp the broth.
