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Indian-spiced mussels with coconut sauce
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10 cardamom pods
5g butter or ghee
2 small leeks, trimmed and thinly sliced
15g fresh ginger, peeled and finely chopped
1 small red chilli, finely chopped (deseeded if liked)
½ tsp ground turmeric
250ml fish stock
10g creamed coconut block, chopped
½ x 28g pack coriander, chopped
1 box (2x200g) cooked Scottish mussels
2 plain mini naan, warmed, to serve
1. Crush the cardamom pods using a pestle and mortar or the end of a rolling pin and a small bowl. Discard the shells.
2. Melt the butter or ghee in a saucepan and gently fry the leeks for 3 minutes, until softened. Stir in the ginger, chilli, cardamom seeds, turmeric and stock. Cover and cook gently for 5 minutes.
3. Add the creamed coconut and most of the coriander to the pan and tip in the mussels. Cover and cook for 5 minutes or until piping hot. Discard any unopened mussels. Transfer to shallow bowls, scatter with the remaining coriander and serve with warm naan.
Cook’s tip Our vacuum-packed mussels are a fantastic option for midweek meals. In addition to the plain ones here, you can choose garlic butter or white wine and cream, for those days when something more indulgent is needed. Try adding the plain variety to fish stews, soups, pastas, risottos or paellas.
Typical values per serving:
1of your 5 a day; source of fibre; source of protein.
This recipe was first published in September 2020.