Ingredients (for 2)
1kg of fresh mussels
200ml of coconut milk
2 tbsp coconut butter
100g onion or a few strings of spring onion
2 tbsp gluten-free soy sauce
1 tbsp fish sauce (optional)
chilli, lemongrass and caffier lime leaf (optional)
coriander leaves to garnish
- First, let’s prepare mussels. I usually soak them for 20 min in water with sea salt. Then scrub the surface and remove the beard, then rinse well.
- To precook them I place half of them into a large pot and cover the lid. In a couple of minutes, I check and start removing opened mussels. Repeat with the second batch. Discard any unopened mussels. Then remove meat from shells, pass any liquid which comes out from mussels, through fine chinois and reserve.
- To prepare curry sauce in a saucepan melt coconut butter, add onions, ginger and garlic. Cook on medium heat for a few minutes. Add any optional ingredients and this stage. Then add coconut milk, soy sauce, fish sauce and mussels with their cooking lig¡quid.
- Cook for about 5 minutes and serve with basmati rice and some coriander leaves. Enjoy!