Mussels with pineapple

  • 2lbs fresh mussels
  • 2 tins of coconut milk
  • 1 tablespoon vegetable oil
  • 1 red chilli finely chopped
  • 1 tablespoon red curry paste
  • 2 tablespoons of fish sauce
  • 1 dessert spoon brown sugar or honey
  • 1 pineapple cut into small pieces
  • Handful of coriander leaves
  • Teaspoon finely julienned fresh red chilli
  • In a deep heavy based saucepan gently cook the red curry paste and chilli in the vegetable oil for a couple of minutes.
  • Add the coconut milk, stir together and bring to the boil, then turn the heat down and simmer. Then add the fish sauce and brown sugar or honey.
  • Wash the mussels, removing any beards. Stir the mussels into the sauce. Bring back to the boil and add the pineapple, then simmer for about 4 minutes.
  • Serve in a bowl with a sprinkle of coriander leaves and finely julienned red chilli.