Mussels from the wok

Ingredients for 2 servings:

• 2 kg mussels
• 2 garlic cloves
• 2 onions
• 2 tbsp ginger
• 1 bottle of tomatoes, pureed, approx. 700 ml
• 4 tsp, heaped coriander
• 4 tsp red curry paste
• 200 ml white wine
• 500 ml fish stock
• 200 ml coconut milk
• 1 tbsp oil

Instructions

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

Asian, spicy

Clean the mussels, finely slice the onion, and finely slice the garlic cloves. Heat the oil (e.g., corn oil) in a wok and fry the onions, ginger, and garlic. Once browned, deglaze with the wine. Add the tomatoes, coriander, and curry paste and cook for a few minutes, stirring constantly. Stir in the stock and coconut milk and bring to a boil. Reduce the heat slightly, add the mussels, and cover and simmer for 7-10 minutes. Divide the mussels among the plates and pour the sauce over them. Serve with baguette.