1kg/2lb Sunflower 4oz oil, fresh for mussels frying 1 onion, chopped Thumb-sized ginger, grated piece of 4 garlic cloves, crushed 2 green chillies, chopped 1 tsp black mustard seeds ½ tsp ground turmeric 2 tsp ground cumin 2 tsp ground coriander 400ml can coconut milk Coriander sprigs and lime wedges, to serve
1 Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
2 Heat the oil in a flameproof casserole dish. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for two to three minutes until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few minutes to get everything mixed together.
3 Tip the mussels into the dish, cover, turn up the heat to maximum and boil for three to four minutes until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over the mussels.