Ready in 30 minutes
2 tbsp rapeseed oil
1 small onion, very finely chopped
3 garlic cloves, chopped
1 tbsp finely chopped ginger
2 green chillies, deseeded and chopped
1 tsp each fennel seed, cumin seed, black onion seeds, ground coriander
400g (14oz) can coconut milk
1kg (2.2lb) mussels, cleaned
Juice 1 lime
A good handful coriander, roughly chopped
A selection of Indian breads to serve
1. Heat the oil in a wok or large open saucepan. Add the onion and a good pinch of salt and gently cook for 5 minutes. Add the garlic, ginger and chillies and cook for another 3 minutes. Stir in the spices and cook for 2 minutes until fragrant.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes. Bring the coconut milk up to a rapid boil again and then quickly add the mussels and place a lid on the pan straight away. Cook for 4 minutes, shaking the pan every now and then. Once all of the mussels have opened, add a squeeze of lime and scatter with the coriander. Check the seasoning and serve with the warmed breads.
See candis.co.uk/preparing-mussels for our Kitchen Skills guide on how to prepare and cook fresh mussels.