Menai mussels and leek omelette accompanied by a homemade spicy coconut curry based sauce with fresh coriander.

Firstly, the idea initially came from the oyster omelette eaten on various occasions within chinatown. Ever since then, I was inspired to create my own various versions, in particular using mussels (being relatively cheaper) to whip up a flamboyancy. Dipped into a spicy, coconut, coriander, based curry sauce, to add that extra flavoursome touch.

Serves 1 Portion

Ingredients:

• 500g x Menai Mussels

Sauce ingredients:

• 1 x small Onion
• 1 x tsp Curry Powder (medium)
• 1 x tsp Ground Ginger
• 6 x tbsp Coconut milk
• 1 x handful of Fresh Coriander (cilantro)
• drizzle of vegetable oil

Omelette ingredients:

• 4 x medium Eggs
• 1 x tbsp Light Soy Sauce
• 1 x tsp Cornflour
• 1 x tbsp Cold water (to dilute cornflour)
• 1 x thumb sized piece of Leek

Garnish:

• Fresh Coriander
• 1 x Lime Wedge
• sliced chilli (optional) 

Method:

1. Preheat the hob to a medium heat. Drizzle vegetable into a pan. Allow to heat up. Add the onion, curry powder and ginger into the pan. Cook until softened. Then add the coconut milk. Stir.
2. Place the fresh coriander into a blender/food processor. Add the cooked onion and spices mixture. Blend until smooth. Place into a serving dish.
3. Remove any debris from the mussels. Wash under cold water. Place the mussels into a saucepan. Add cold water. Allow to boil until the mussels have opened. Drain the water and place the mussels into cold water. Allow to cool down. Discard any unopened mussels.
4. Remove the mussels from their shells. Place into a bowl.
5. Whisk the eggs in a mixing bowl. Add the soy. Dilute the cornflour in water and add. Mix.
6. Drizzle vegetable oil into a non stick frying pan. Place on the preheated hob. Allow to heat.
7. Thinly slice the leek. Add to the heated pan. Lightly fry. Then, add the egg mixture to the pan. Add the mussels and place a lid on top. Allow to cook for 5-6 minutes on a low/medium heat.
8. Turnover the omelette onto a plate. Then place back into the pan to sear the other side for roughly 15-20seconds. Remove onto a board. Cut into quarters. Garnish with coriander and a lime wedge. Accompanied by the dipping curry sauce.