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Ingredients

• 30 g butter
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 1 tsp curry powder
• 1 pinch saffron
• 1 bay leaf
• 1 sprig thyme
• 1 stick celery
• 150 ml dry white wine
• 1.5 kg live mussels, cleaned and beards removed
• 75 ml coconut milk
• 1 tbsp chopped coriander

Description

Give Your Steamed Mussels An Asian Twist With This Quick And Easy Recipe From John Burton Race

UK TV