Ingredients

Steps

• Whisk curry paste into a small amount of coconut milk in a bowl.
• Gradually whisk in the remaining coconut milk and chicken stock.
• Heat a large lidded pan over high heat.
• Add mussels and coconut milk mixture to the pan and cover with a lid.
• Bring to a boil and steam for 3 minutes.
• Stir in chilli and garlic and boil for 2 more minutes until mussels open.
• Discard any mussels that remain closed.
• Divide mussels and liquid into four bowls and top with spring onions and coriander.