Cooking Time: 10 minutes
4 tablespoons olive oil
1 onion, peeled and sliced
4 Thai shallots, peeled and roughly chopped
2 12cm (5 inch) stalks lemon grass,
1 small chilli, deseed and chopped
½ orange, sliced
2 lime leaves
1 small lemon, sliced
1 lime, sliced
1 teaspoon grated ginger
4 garlic cloves, cracked
1 tablespoon runny honey
1kg blue mussels, cleaned and de-beaded
4 sprigs thyme, stalks removed and chopped
1 tablespoon chervil, chopped
1 tablespoon flat leaf parsley, chopped
200ml coconut milk
1 tablespoon coriander, chopped
1 tablespoon mint, chopped
4 spring onions, chopped
1 teaspoon traditional madras curry powder
1. In a deep pan with a lid add the 2 tablespoons olive oil, onions, shallots, lemon grass, chilli, orange, lime leaf, lemon, lime, ginger, garlic and honey. Cook gently without colouring for 5 – 10 minutes until the onion has softened.
2. Add mussels, cover and cook for 2½ minutes, shaking occasionally until the mussels have opened.
3. Use a sieve to remove all ingredients and discard any mussels that remain closed.
4. Put in bowl, add another 2 tablespoons of olive oil, thyme, chervil, flat leaf parsley, mix and cover with a tablecloth.
5. Reduce liquid in the pan, slowly add the coconut milk and reduce again slowly. The sauce should be quite thick. Check the seasoning of the sauce before adding the mussels, coriander, mint, traditional madras curry powder and spring onions.
Serve immediately in a bowl with fresh crusty bread.
Per serving: Calories 410, protein 31.4g, carbs 19.9g fat 22.7g sat 11.8g