Ingredients

• 1kg/2lb 4oz mussels
• scrubbed and debearded
• 4 spring onions
• roughly chopped
• 4 garlic cloves
• finely chopped
• 15g/½oz fresh ginger
• peeled and roughly chopped
• 1 lemongrass stick
• bruised
• 4 fresh or dried kaffir lime leaves
• 1 tbsp Thai green curry paste
• 1 400ml tin coconut milk
• 1 tbsp Thai fish sauce
• 4 tbsp sunflower oil
• 1 green chilli
• finely sliced
• 1 banana shallot
• thinly sliced
• small bunch coriander
• chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a large piece of kitchen foil.
• Discard any mussels with broken shells and any that refuse to close when tapped.
• Place the mussels
• spring onions
• garlic
• ginger
• lemongrass and lime leaves on one half of the foil. Dot the mussels with the Thai curry paste and drizzle with some of the coconut milk and the fish sauce. Seal the foil around the edges to make a pasty-shaped bag and bake in the oven for 5–10 minutes.
• To make the garnish
• heat the oil in a small frying pan and add the chilli and shallots and cook for 3–4 minutes or until crispy. Drain on kitchen paper once.
• Remove the mussels from the oven and open the parcel. Discard any mussels that remain closed.
• then garnish with fried chilli and shallots and a sprinkling of fresh coriander.