Spicy thai style mussels

• 1 lb mussels
• 4-5 tbsps dry white wine or fish stock
• 1 oz creamed coconut diluted in 2 tbsps boiling wa
• shredded basil leaves
• 3-4 spring onions, sliced finely
• 1 tsp thai curry paste
• Juice of 1 lemon

Clean mussels then pile into a wok or large frying pan with the spring onions and liquid.

Cover tightly and cook over a high heat for 2 minutes.

Meanwhile mix the curry paste and creamed coconut.

Remove lid..

All the mussels should have opened. Discard any that remain firmly shut.

Mix the coconut paste into the juices, adding lemon juice to taste.

Divide between 2 hot soup plates.

Scvatter with basil leaves and serve.
 

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