Thai Curry Mussels

2kg fresh blue mussels
6 shallots, finely chopped
5 cloves garlic, finely chopped
2cm ginger, peeled and shredded
2 tblspns red or green thai curry paste
1 cup fresh coriander chopped
2 tsps fresh mint
1 cup of coconut milk
1 cup water
1 tblspn peanut oil
1 tblspn fish sauce

Rinse clean the mussels and pull out the beard. In a large deep fry pan fry the garlic, ginger and shallots in peanut oil until lightly brown. Add curry paste and cook 2-3 minutes until fragrant. Add water and bring to boil. Reduce to medium heat and add mussels, cover and cook for 4-5 minutes, stirring occasionally to ensure mussels are cooked evenly. Add coconut milk, fish sauce, coriander and mint.

Season with salt and pepper. Garnish with a little coriander and mint

Serves 4