Serves: 4 as a starter or part of a spread 
Takes: 20 mins

INGREDIENTS 
3 tbsp coconut oil 
⅓ tsp fenugreek seeds 
1 cinnamon stick 
1 medium red onion, finely sliced 
2 cloves of garlic, minced 
2 sticks lemongrass, cut into 5cm pieces 
12-15 curry leaves 
¾ tsp ground turmeric 
400ml coconut milk 
2 green chillies, sliced in half lengthways 
600g live mussels, washed and beards removed 
½ lime, juiced 

METHOD 

1. Heat the coconut oil in a large, lidded saucepan set over a medium heat.

2. Add the fenugreek seeds and cinnamon and fry for 30 seconds, then add the onion, garlic, lemongrass and curry leaves and continue to cook for 2 mins more, stirring regularly until soft but not coloured.

3. Add the turmeric and cook for a further 15 seconds, stirring to ensure it doesn’t catch and burn.

4. Stir in the coconut milk and green chillies, then bring to a simmer and leave to cook gently for 4 mins, being careful not to let it boil.  

5. Taste the sauce for seasoning and add a pinch of salt to taste, leaving it underseasoned to allow for the salty clams.

6. Bring the sauce to a high simmer, then add the mussels to the pan, cover with a lid and leave to cook for 2-3 mins, shaking the pan every 30 seconds or so (this will help the mussels to cook and open evenly).

7. Discard any mussels that haven’t opened after 3 mins. Stir through the lime juice and serve immediately with string hopper noodles, rice or on its own.