This recipe first appeared in Food magazine.
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Ingredients
Method
1.Heat the oil in a large saucepan and add the curry paste, garlic, chillies, lemongrass and coriander stalks. Stir-fry for several minutes before adding the coconut cream, fish stock and fish sauce.
2.Bring to the boil and add the mussels, cover and simmer for about 5 minutes, shaking the pan occasionally until all the mussels have opened. (Ensure the mussels are thoroughly debearded and discard any that do not open.)
3.Use a slotted spoon to remove the mussels from the pan and place them in a bowl.
4.Divide the liquid and mussels between 4 warmed serving bowls and garnish with the reserved coriander leaves.