I tasted a dish that inspired this recipe at one of my favourite restaurants. I prefer tomato base to creamy anything so this is nice mix of the too.

What You’ll Need - Serves 2

  • 500g mussels

  • 1 medium onion

  • 2 garlic cloves

  • 1 tsp grated or minced ginger

  • 2 green or red Chilies (Add less or more based on preference)

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp turmeric

  • 200g cherry tomatoes

  • 250ml coconut milk

  • 10g fresh coriander

  • Salt & pepper

Prep - 10 Minutes

  • Clean your musses and discard any broken ones.

  • Finely dice your onion, garlic, and coriander.

  • Half the cherry tomatoes.

Let’s Get Cooking - 15 Minutes

  • In a large pan or pot, heat cooking oil and add your onion, garlic, ginger, and chili to it. Fry until the onions are soft and cooked.

  • Add your cherry tomatoes and stir them until they start to soften.

  • Add your coriander, cumin, paprika, and turmeric and combine.

  • Add the coconut milk to the pot then turn down your heat to medium. Simmer on medium heat for 5 minutes.

  • Taste for salt and pepper and season accordingly.

  • Add your mussels into the pan and cover to steam them. (If you’re using full shell mussels, steam them until they open up. If you’re using half shell mussels, they take 2 minutes to cook.)

  • Once the mussels are cooked, sprinkle the coriander into the mussels and combine.

  • Serve with some fresh bread.

Love,

V

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