Coconut Curry Mussels
2 Tbs olive oil
1 onion, finely chopped
1 Tbs grated fresh ginger
1 Tbs chopped fresh garlic
1 chilli, halved
2 Tbs Zola’s Feasts Curry Powder
1 tin coconut milk
Salt and pepper to taste
1 kg mussels
Handful fresh coriander, chopped
Add curry powder and sauté over low heat for a minute to bloom the spices.
Add the coconut milk, season with salt and pepper, then bring to a simmer.
Stir in the mussels, add a squeeze of lemon juice, cover and leave to simmer until mussels are opened and cooked through.
Stir in the coriander and a final squeeze of lemon juice and serve.