2 kg mussels
2 can coconut milk (800 ml)
Thai red curry paste
Clean and debeard the mussels. Discard any mussels that aren’t tightly closed.
In a large saucepan, heat the olive oil. Add the Thai red curry paste, reduce to medium heat and cook stirring frequently for another minute. Add muscles, stir well and cover the pan. Cook on medium high heat five minutes, until the mussels are open. Add coconut milk, stir well and bring to the boil.
Finish with a squeeze of lime, and sprinkle with coriander leaves and some chili.