Ingredients

• 1 x 400ml/14fl oz can unsweetened coconut milk
• 1 dessertspoon ready-made red curry paste
• 300ml/10½fl oz chicken stock
• 2kg/4½lb mussels
• cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
• 1 red chilli
• finely sliced
• 2 cloves garlic
• crushed to a paste with the edge of a knife
• 2 spring onions
• trimmed
• finely sliced
• 2 tbsp roughly chopped fresh coriander

Directions

• Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk
• a little at a time
• then add the chicken stock
• whisking until all of the liquid has been incorporated into the mixture.
• Heat a lidded pan
• large enough to hold about twice the quantity of mussels you have
• over a high heat.
• Add the mussels
• then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes.
• Add the chilli and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes
• or until most of the mussels have opened (discard any mussels that have not opened during cooking).
• To serve
• divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander.