Spicy recipe for mussels that you will turn to time and time again. Make a quick Thai red curry mix and add coconut milk and an extra bird's eye chilli for the heat - and serve with plenty of crusty bread on the side. Quick and easy meal for two.
Put the paste in a pan with a little oil and heat until it sizzles. Add the sugar, then the coconut milk, stirring until the paste dissolves. Add the lime leaves and simmer for 5 minutes.
Clean the mussels and discard any that won’t close when tumbled about in the sink. Add to the pan, cover and cook for 3 minutes, shaking the pan until all the mussels open. Sprinkle with chilli and serve with jasmine rice.