Mussels Asian style

Ingredients for 4 servings:

• 2 kg mussels
• 1 large onion(s)
• 3 cloves garlic
• 3 cm ginger
• 1 ½ tsp turmeric
• 1 tbsp coriander powder
• 1 tsp chili flakes
• 3 tbsp rapeseed oil
• 800 ml coconut milk
• 150 ml water
• 2 tbsp fish sauce
• salt and pepper
• 375 g basmati rice
• 650 ml water
• Salt
• 2 tbsp rapeseed oil
• 2 tbsp black mustard seeds
• 20 curry leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

easy to prepare

Dice the onion and finely chop the garlic and ginger. Sauté in two tablespoons of rapeseed oil until translucent. Add the turmeric, coriander powder, and chili and fry briefly. Pour in the coconut milk and 150 ml of water. Bring to a boil and season with fish sauce, salt, and pepper. Simmer for a few minutes. For the rice, bring the water to a boil, season with salt, add the washed basmati rice, and simmer on low heat for ten minutes. Add a little more water if necessary. Briefly toss the mussels in a tablespoon of hot rapeseed oil in a large pot. Pour in the coconut milk stock, cover, and simmer for about ten minutes. For the spice paste, heat two more tablespoons of rapeseed oil. Add the mustard seeds. The mustard seeds will immediately crack. Stir in the curry leaves (fresh are best) and simmer briefly. To serve, place a layer of rice on the bottom of serving dishes. Top with a generous portion of the mussels and coconut milk sauce. Finally, drizzle everything with a spoonful of the mustard seed paste.