Ingredients
1 tb olive oil
2 shallots
1-2 garlic cloves, minced
1 knob of ginger, peeled and minced
1 chili, finely chopped
1 tsp curry powder
1 pinch of saffron
100ml dry white wine
1/2 litre vegetable stock
2/3 cup coconut milk
1 tin PYSCIS Blue Mussels in chilli and garlic oil
1 bunch coriander
1 lime
Heat the oil in a large frying pan over high heat. Add the shallots, garlic, ginger, chilli and curry powder, and saute for 2-3 minutes, until fragrant. Add the saffron and white wine to deglaze and cook until the liquid has evaporated, then add the stock. Add the coconut milk and simmer for a further 5 minutes.
Add the mussels (reserving the oil) and serve across two bowls. Garnish with a bit of the remaining chilli oil, a sprinkle of coriander, and a squeeze of fresh lime juice.