Ingredients

• 1 kg fresh mussels
• 250g white fish
• 2 tbsp coconut oil
• 1 garlic clove
• 2 tbs WorldFoods yellow curry paste (or other)
• 1 chili (mild or hot, to your taste)
• Half a punnet of cherry tomatoes (approx 12)
• 400ml -13oz tin of light coconut milk
• 1 lime (for zest)
• 2 kaffir lime leaves
• 1 small handful of fresh coriander (cilantro) leaves.

Steps

• Step 1

  Firstly, clean the mussels by removing the beards. Using a wet kitchen cloth, grab the beard and pull it back towards the pointed end of the muscle. You may need to also give them a scrub using a stiff brush under running water if the shells are dirty.

• Step 2

  On high heat, place one tbs of coconut oil into a pot. (Pot should be large enough to accommodate all the mussels with a little extra space.)

• Step 3

  Crush or grate the garlic and add to the hot oil. Stir it with a wooden spoon until it slightly starts to brown.

• Step 4

  Add all your cleaned mussels to the pot mixing them thoroughly in the hot oil. Cover pot with a lid and while holding the lid down, give the pot a few occasional shakes to toss the mussels inside. Cook for 4 to 5 minutes, not more than that. Leave aside to cool down. (if using same pot for step two, just transfer contents to another container.)

• Step 5

  Place the pot (or another) back on low heat with one tbs of coconut oil.

• Step 6

  Add the WorldFoods yellow curry paste and mix into the hot oil.

• Step 7

  Slice the chili finely and add to curry, continue cooking.

• Step 8

  Slice the cherry tomatoes and add to curry.

• Step 9

  Remove the skin from the fish and check for any pin bones, then dice into cubes.

• Step 10

  Add to the curry, mix well to coat the fish evenly.

• Step 11

  Turn up the heat to medium, add all the coconut milk.

• Step 12

  Add the kaffir lime leaves.

• Step 13

  Zest and add the whole lime skin and gently simmer for 5 minutes.

• Step 14

  Remove all the mussels from their shells and place them back in their own cooking liquid.

• Step 15

  Pour the mussels and liquid into the soup, until it gently begins to simmer. Serve immediately garnished with sprigs of coriander (cilantro)

Little Tips

You could also add other seafood such a shrimp, calamari etc.