INGREDIENTS
Recipe continues
METHOD
Wash the mussels, scrapping the shells to remove any barnacles and pulling away any beards.
Melt the butter in a large saucepan and add the finely chopped shallot, garlic, curry powder and chilli. Add the chopped celery and a tiny piece of bay leaf and 1 sprig of fresh thyme.
Turn up the heat under the pan, add the white wine and bring to the boil.
Tip in the mussels and stir to mix, cover the pan with a light fitting lid and cook for about 3 minutes or until the mussels open.
Shake the pan and stir in the coconut milk and coriander, remove from the heat as soon as possible or the mussels will over cook and become rubbery.
Serve in a large soup bowl.