This spicy bowl of mussels is sure to warm the cockles of the whole family on a dark, autumn's eve. They have a delicious, Indian inspired twist - pilau rice and onion bahjis - which really works! And of course, you've got to eat them with a crispy bit of ciabatta, which is perfect for mopping up the flavoursome, coconutty sauce that the Cornish shellfish is swimming in. Enjoy.
2 kg Fowey mussels
4 spring onions, finely sliced
1 bulb of fennel, finely sliced
1 pointed cabbage, shredded
1 tbsp green chilli paste
1 tbsp root ginger, finely sliced
1 tbsp chopped garlic
1 can of coconut milk
4 onion bhajis, broken into chunks
250g cooked pilau rice
100g samphire
2 tbsp coconut oil
4 tbsp of chopped coriander
Ciabatta bread to serve
– Sauté the chilli, garlic, ginger, onion, sliced cabbage and fennel in coconut oil for 4-5 minutes to soften.
– Then add in the mussels to cook on a high heat. Stir well with the aromatics and add in coconut milk to help them steam. Bring the coconut milk to the boil and cook until the mussels are all open.
– Next add in cooked rice, samphire and onion bhaji and lots of fresh coriander. Warm all ingredients in a large pan and serve with crusty ciabatta bread. For the bread I tore into large chunks and drizzled with a little oil then grilled. The edges crisp up nicely and it’s perfect to dunk into the spiced broth beneath the mussels.
