Ingredients

• 1kg x fresh mussels
• 1 tbsp x coriander seeds
• 1 tbsp x cumin seeds
• 2 x lemon grass sticks
• 1 x shallot, peeled and diced
• 3 x large garlic cloves, peeled
• 1 x handful of fresh coriander stalks (use the root)
• 10 x green finger chillies, roughly chopped (cut stem off)
• 1 x tbsp galangal paste or use a thumb sized piece of fresh galangal
• Sea salt to season
• 3-5 x lime leaves/ kaffir
• Lime zest (1 lime)
• Vegetable oil for cooking
• 2 large spring onions, thinly sliced
• 1/2/200ml x a tin of coconut milk (full fat)
• Few dashes of fish sauce (to taste)
• Few sprigs of fresh Thai basil

Method

1. Rinse the mussels in cold water, to remove any sand/ dirt. Remove the beards and barnacles. Rinse thoroughly.
2. Preheat the hob to a medium heat. Toast the coriander seeds and cumin seeds in a dry frying pan. Add to a pestle and mortar. Pound to a finer grain.
3. Roughly chop the lemon grass, add to the pestle and mortar and pound.
4. Start pounding the rest of the ingredients in the pestle and mortar in stages, to make it easier. Add the shallot, garlic cloves, fresh coriander stalks, green chillies, galangal paste, sea salt and lime leaves. Pound and grind until a thick paste forms.
5. Add a large saucepan to the preheated hob. Drizzle vegetable oil inside. Allow to heat. Add the coconut milk.
6. Add the curry paste to the pan, continuously stirring. Cook out for a further 4-6minutes.
7. Then add the cleaned mussels to the pan. Place a lid on top. Stir halfway, to ensure all the mussels cook out evenly. Once the mussels have opened fully, they are ready to be served. Discard any unopened mussels (dead mussels).
8. Use a strainer or skimmer to scoop out the cooked mussels evenly, into the bowls. Then pour over the remaining liquid on top. Sprinkle fresh coriander on top, spring onions and fresh Thai basil.