Malabar coconut curry mussels with rice

Ingredients

For 1 serving

• Mussels250 g
• Coconut milk60 ml
• Onion50 g
• Tomatoes80 g
• Garlic1 clove
• Ginger5 g
• Turmeric1 teaspoon
• Mustard seeds1 teaspoon
• Chili pepper0.5
• Basmati rice65 g
• Coconut oil1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: shellfish, mustard,

In season: May – September

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile clean the mussels under cold water: pull off the beards, scrape the shells and discard any broken ones or open ones that don't close when tapped. Chop the onion and garlic, grate the ginger, slice the chilli and chop the tomatoes.
3. Heat the coconut oil in a wide pan over medium heat with the mustard seeds until they pop, then add the onion, garlic, ginger and chilli and cook for 4 minutes, until the onion is soft.
4. Add the turmeric, tomatoes and coconut milk and cook for 4 minutes, until the sauce comes together.
5. Add the mussels, cover and cook over high heat for 4–5 minutes, shaking the pan, until they open; discard any that stay closed.
6. Serve the mussels with the sauce, fresh coriander and the rice.