Caribbean-style mussels

Ingredients for 6 servings:

• 6 kg mussels
• ½ bunch coriander leaves, alternatively parsley
• 1 chili pepper(s), fresh red
• 2 large onions
• 3 cloves garlic
• 2 tbsp oil
• ¼ tsp chili powder
• ½ tsp curry (Madras curry)
• 250 ml pineapple juice, unsweetened
• 1 can unsweetened coconut milk, 330 ml
• 250 ml water
• 2 tbsp lime juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Prepare the mussels. Wash the coriander leaves, shake dry, and roughly chop the leaves. Clean the chili peppers, slice lengthwise, deseed, and wash them. Cut the flesh crosswise into fine strips. Peel the onions and garlic, slice the onions into rings, and halve the garlic cloves. In a very large pot (preferably two large pots), sauté the onions, garlic, and chili in hot oil until translucent and dust with chili and curry powder. Pour in the pineapple juice, coconut milk, and 1/4 liter of water, and bring to a boil. Add the mussels, cover, and cook over medium heat for 5-10 minutes, until the mussels have opened, shaking the pot frequently. Remove the mussels from the liquid. Simmer over high heat for 5 minutes. Stir in the coriander and season with lime juice. Serve with the mussels.