(serves 2 as a main, 4 as a side. Preparation 10 mins, cooking time 7 mins)
- about 1kg fresh mussels (washed and debearded)
- 1 – 2 tbsp Bim’s Kitchen Chilli Coconut Relish (depending on how hot you prefer the final dish)
- 1 tbsp sunflower oil
- 100g chopped tomatoes
- 100ml coconut milk
- a couple of pinches of salt
Add the oil to a pan and heat briefly. Add the Chilli Coconut Relish and stir-fry for about 30 seconds until mixture begins to darken and separate. Add the chopped tomatoes and coconut milk cook for a further 2 minutes. Add a couple of pinches of salt and raise the heat. Add the mussels, quickly stir through and then cover and cook for about 3 – 4 minutes. Discard any mussels that remain closed and then serve while hot.
Safety tip: Discard any mussels with cracked shells. The mussels should be tightly closed before cooking. If a mussel is open, tap it gently and it should close its shell. If the mussel doesn’t close, it has died and should be discarded. Also discard any mussels that aren’t fully open after cooking.