These are easy to cook but take a little time to sort them carefully beforehand. Discard any cracked shelled mussels as well as any open ones that don't close up tight when squeezed. This recipe makes enough for 4 people.
2 tbsp oil
3 large leeks, trimmed, washed and sliced
2 cloves garlic, crushed (leave out if using Tandoori Masala blend)
1.5 tsp of either the Korma, Bhuna, Goan or Tandoori Masala Spice Blends
1kg mussels, beards removed just before cooking
120ml coconut milk (approx 1/3 of a 400ml tin)
Salt and pepper
Coriander, to garnish
Heat the oil and add the leeks to the pan and gently cook until softened (don't burn or they will be bitter). Add the garlic (if using) and spices and cook for about a minute. Add the mussels, coconut milk and about 350ml water. Season with salt and pepper. Bring to the boil, reduce the heat to low, cover and cook until the mussels have opened, about 5 minutes. Don't eat any mussels that have not opened during cooking. Garnish with coriander.