Mussels in Coconut Sauce

1. heat the ghee in a large heavy frying pan and sauté the onion over a gentle heat, stirring occasionally, for 10 min until golden.

Add the garlic and ginger paste and sauté, stirring throughout, until soft, another 2 minutes. Add turmeric, coriander, cumin and 1 pinch of salt and sauté, stirring throughout, for another 2 min. until soft. Pour in the coconut milk and bring to the boil. 3.

Add the mussels and cover and cook for 5 minutes until the mussels open. Place the mussels with sauce in a warmed bowl for serving, garnish with cilantro and bring to the table on the spot.

Tip Brush the mussels under cold running water and remove the baleen. Discard damaged mussels or those that do not close when tapped! Variation Replace the mussels with 2 cooked edible crabs. Add the crab meat with the claws in step 3.

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