Ingredients
1 finely diced onion
1 lime leaf
1 cinnamon sticks
3 cloves
½ tbsp chilli flakes
8 curry leaves
2 cloves garlic
1 tbsp shrimp paste
50g sugar
5g sea salt
50g grated ginger
75ml coconut oil
1 kg mussels, washed and de-bearded
100ml veg stock
A big handful of roughly chopped spinach
100g samphire
1 very finely sliced red pepper
Method
1. fry the onion, shrimp paste, lime leaf, cinnamon, cloves, chilli for 5 minutes until golden in a large pan that has a lid that fits.
2. Add the curry leaves, garlic and ginger, cook 3 minutes
3. Add the sugar and salt
4. Cook 3-4 minutes
5. Add the mussels, cover with a lid, shake and cook until they start to open up.
6. When they open add the spinach and peppers
7. Cook 2 minutes, serve
