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 mussels. Wash the coriander leaves, shake dry, coarsely chop the leaves. Clean the chilli peppers, cut lengthways, core, wash, cut the flesh crosswise into fine strips. Peel the onions and garlic, cut the onions into rings, halve the garlic cloves. In a very large saucepan (better in 2 large pots), fry the onions, garlic and chilli in hot oil until translucent and dust with chilli and curry powder. Pour in the pineapple juice, coconut milk and 1/4 l water and bring to the boil. Add the mussels, cover and cook over medium heat for 5 - 10 minutes until the mussels have opened. Shake the pot more often. Lift the mussels out of the broth. Simmer the stock over a high heat for 5 minutes. Fold in the coriander and add the lime juice to taste. Serve with the mussels.