COCONUT, CHILLI AND CORIANDER MUSSELS

You can invite guests over any time with these quick and easy dishes

INGREDIENTS

• 20g butter
• 1 red onion, peeled and finely chopped
• 1 garlic clove, crushed
• 10ml fresh ginger, finely grated
• 800g–1kg fresh mussels, cleaned and
• beards trimmed
• 60ml dry white wine, optional
• 1 x 410g tin coconut milk
• 1 x 165ml tin coconut cream
• 10ml cornflour, slaked in 30ml cold milk

TO SERVE:

• 1 each red and green chilli, deseeded and thinly sliced
• 20g fresh coriander, chopped
• fresh crusty bread

METHOD

1. Heat the butter in a large pot and gently fry the onion and garlic for 5–6 minutes, or until softened.
2. Increase the heat and stir in the ginger, cleaned mussels and dry white wine. Cover and cook rapidly for 4–5 minutes.
3. Stir in the coconut milk, coconut cream and cornflour mixture. Cover and cook for 2 minutes. Stir well until the sauce thickens slightly. Remove and discard any unopened mussels before serving.
4. Garnish with the fresh chillies and chopped coriander leaves and serve at once with some warm, crusty bread.

(Serves 4)

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