Summary

Ingredients

• 6 kg mussel (s)
• 0.5 ½ bunch coriander greens, alternatively parsley
• 1 chilli pepper (s), fresh red
• 2 large onions
• 3 cloves garlic
• 2 tablespoons oil
• 0.25 teaspoon ¼ chili powder
• 0.5 teaspoon ½ curry (Madras curry)
• 250 ml pineapple juice, unsweetened
• 1 can coconut milk, unsweetened, 330 ml
• 250 ml water
• 2 tablespoon lime juice

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Instructions

1. Prepare the mussels by rinsing them under cold water and removing any beards or debris. Discard any mussels that are already open and don't close when tapped.
2. Wash the coriander leaves, pat dry, and coarsely chop them. Set aside.
3. Clean the fresh red chilli pepper: cut it lengthways, remove the core and seeds, wash it, then cut the flesh crosswise into fine strips.
4. Peel the onions and garlic. Cut the onions into rings and halve the garlic cloves.
5. Heat 2 tablespoons of oil in a very large saucepan (or use 2 large pots if preferred) over medium-high heat. Add the onion rings, garlic, and chilli strips. Cook for 3-4 minutes, stirring occasionally, until the onions are soft and translucent.
6. Sprinkle 1/4 teaspoon chili powder and 1/2 teaspoon Madras curry powder over the onion mixture and stir well to coat.
7. Pour in 250 ml pineapple juice, 330 ml coconut milk, and 250 ml water. Stir and bring to a boil over medium-high heat.
8. Add all 6 kg of mussels and cover the pan. Reduce heat to medium and cook for 5-10 minutes, shaking the pot every 1-2 minutes, until the mussels have opened. Discard any mussels that remain closed.
9. Using a slotted spoon, transfer the opened mussels to a serving bowl.
10. Increase heat to high and simmer the cooking liquid for 5 minutes.
11. Remove from heat. Stir in the chopped coriander and 2 tablespoons of lime juice, adjusting to taste if needed.
12. Pour the hot broth over the mussels and serve immediately.