These fragrant mussels can be served on their own as an entrée or with rice or naan to mop up their delicious broth.
2 kilograms fresh green-lipped mussels
3 tablespoons extra virgin olive oil
4cm piece fresh ginger, thinly sliced
1 long red chilli, thinly sliced
1 brown onion, thinly sliced
10 fresh or dried curry leaves
4 cloves garlic, crushed
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon cracked black pepper
2 x 400ml tins coconut milk
½ cup beer
small handful fresh coriander
2 limes, halved
Place the mussels in a sink of cold water and scrub and de-beard them. Discard any that are broken or don’t close when tapped.
Heat the olive oil in a large saucepan over a medium heat. Add the ginger, chilli, onion and the curry leaves and fry until the onions begin to brown. Add the garlic and all the spices and cook, stirring occasionally, for 10 minutes. Add the coconut milk and bring to a simmer, then add the beer and the mussels.
Cover the pot and cook the mussels for 4-5 minutes, shaking the pot occasionally to mix.
To serve: Divide the mussels among bowls and pour over the broth. Top with coriander and serve with the limes.