1 Large Onion (chopped)
2 Cloves Garlic (crushed)
5ml Fresh Ginger (grated)
10g Fresh Coriander (chopped)
1 Green Chili (seeds taken out)
20g Baby spinach
2 Tbs Olive Oil
2 x Cans Coconut Milk
Juice of 2 limes
1 Kg Mussels (cleaned)
Extra Fresh Coriander (garnish)
Blend the the onion, garlic, ginger, coriander, chili, baby spinach in a blender until it becomes a curry paste.
In a medium saucepan, over low heat, add the olive oil and the curry paste and let it simmer for 1 minute.
Add the coconut milk and juice of 2 limes. Stir and bring to the boil.
Add the mussels, place the lid on and bring to a boil.
Turn the heat down, and simmer for 10 minutes, then remove from heat.
Serve with fresh coriander.
Cooking time: 30 minutes
Pairs well with Survivor Chenin Blanc.