This has got to be one of the most quick and easy recipes for mussels with such outstanding flavour. I changed it slightly and have listed changes below, this was just due to personal preference and the fact I wanted it to be more like a soup with lots of juice. I loved it and the quickness of this recipe is a great bonus. I also loved the fact that there are few ingredients which makes for a no fuss meal. If you want to read other reviews click here.

Ingredients

1/2 can coconut milk (I used 500ml Carton)
1/4 cup peeled sliced ginger (I added 2 teaspoons grated)
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons curry powder (I added 3 Tablespoons thai red curry paste.)
1 can chicken broth
2 lbs mussels
1/4 cup fresh basil, chiffonaded (I used coriander I felt it worked better with this.)

Method

1. Combine the first seven ingredients in a skillet, bring to a boil.

2. Add mussels, cover, and cook 5 minutes until shells open.

3. discard any unopened mussels garnish with basil.

Serves 2

Soak up sauce with crusty bread

All photos taken by me unless otherwise stated.