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


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