Coriander Mussel Curry

Ingredients

• 1 kilogram scrubbed, beards removed Mussels
• 1 bunch, roughly chopped Coriander
• 100 grams coarsely chopped Garlic
• 80 grams coarsely chopped and
• 20 grams julienned. Ginger
• 1/2 teaspoon Shrimp paste or 3 tablespoons Prawn Balchao
• 1 finely chopped Onion
• 1 tablespoon Oyster sauce
• 1 tablespoon GREEN CHILLI JAM
• 1 tablespoon Sugar
• 1 tablespoon Vinegar
• 1 tablespoon Salt
• 200 gram pack of coconut cream

Directions

Dissolve cream of coconut in 750ml hot water. Add chopped coriander (including roots), garlic and ginger. Simmer on medium heat for 45min. Strain and discard solids. Set aside.
Fry onion and shrimp paste till onion turns golden brown. Do this in a pot large enough to hold the mussels.
Now add strained liquid to pot with julienned ginger, mussels and oyster sauce. Simmer for 15min.
Add vinegar, GREEN CHILLI JAM and sugar and salt to taste.