1 - SuperValu Fresh Ginger
thumb-sized piece, peeled and finely chopped into matchsticks
25mlSuperValu Sunflower Oil
2tbspThai Yellow Curry Paste
Warm the oil in a large heavy-based pan set over a medium heat. Add the onion, ginger, garlic and chilli. Cook for 2 to 3 minutes, then stir in the curry paste. Pour in the coconut milk and simmer for 4 to 5 minutes.
Add the mussels and cover the pan with a tight-fitting lid. Cook for 2 to 3 minutes, until all the mussels have opened. Discard any that are still closed.
Place in a large serving bowl in the centre of the table. Serve with crusty bread and garnish with fresh coriander leaves.