Hot Mussels with Cumin

Serves 4


Ingredients:

1.5kg (3lb) mussels
2 tbsp vegetable oil
1 large onion, finely chopped
2.5cm (1in) piece fresh root ginger, grated
6 cloves garlic, crushed
2 fresh green chillies, seeded and finely chopped
½ tsp turmeric
2 tsp ground cumin
85g (3oz) shredded fresh coconut
2 tbsp chopped fresh coriander
coriander sprigs, to garnish


Method:

• Scrub mussels clean in several changes of fresh cold water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Set aside.
• Heat oil in a large saucepan and add onion. Fry, stirring, for 5 minutes, until soft, then add ginger, garlic, chillies, turmeric and cumin. Fry 2 minutes, stirring constantly. Add mussels, coconut and 250ml (8fl oz) water and bring to the boil. Cover and cook over a high heat, shaking pan frequently, for about 5 minutes until almost all shells have opened. Discard any that do not open.
• Spoon mussels into a serving dish, pour over cooking liquid and sprinkle with chopped coriander. Garnish with coriander sprigs and serve at once.