Mussels in curry – coconut milk with pineapple

Ingredients for 3 servings:

• 3 stalk(s) Celery
• 1 piece(s) ginger, fresh, approx. 20 g
• 1 chili pepper(s)
• 1 small can of unsweetened pineapple, sliced
• 1 tbsp oil
• 1 tsp curry powder (Madras curry)
• 1 small can of coconut milk (200 ml)
• 100 ml vegetable stock
• Salt
• 2 kg mussels
• n. B. Coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the celery stalks, remove the strings, and cut into thin slices. Peel and finely chop the ginger. Clean the chili pepper, halve it lengthwise, and remove the seeds (wearing rubber gloves!). Finely chop the chili pepper. Drain the pineapple and reserve the juice. Cut 4 pineapple slices into pieces. Rinse the coriander and shake dry. Clean and prepare the mussels. Heat the oil in a large, wide saucepan and sauté the celery slices until translucent. Add the ginger, chili pieces, and curry powder and sauté briefly. Pour in the coconut milk, stock, and 100 ml of the reserved pineapple juice and bring to a boil. Season with salt. Add the prepared mussels to the stock, cover, and cook for about 5 minutes, tossing frequently. Add the pineapple pieces and cook for another 3 to 5 minutes (until the mussel shells are wide open – discard any closed mussels). Serve sprinkled with coriander leaves.