ready in 45 min.
- 10 cups mussels
- 4 cups Vegetable broth
- 2 tablespoons chopped, fresh cilantro (/coriander)
- 2 red chile peppers
- 1 generous pinch ground cloves
- ½ teaspoon freshly grated ginger
- 1 generous pinch Cardamom
- 1 generous pinch Caraway
- ½ teaspoon Turmeric (more if necessary)
- 1 pinch Mace
- 1 pinch Nutmeg
- 1 generous pinch paprika
- 2 pinches cinnamon
- 2 onions
- 4 cloves garlic
- 2 tablespoons Oil
- 1 cup Pineapple juice
- 1.333 cups Coconut milk
- 2 tablespoons lemon juice
Wash the mussels thoroughly and remove the beards. Wash again; discard any opened mussels, as they are spoilt.
Drain in a colander. Heat the broth in a large pan, add the mussels, cover and cook over a medium heat for 6-8 minutes, until the mussels have opened. Shake the pan vigorously from time to time. Discard any mussels that do not open.
Wash and trim the chilis, slit open lengthways, remove the seeds and cut into thin rings. Peel the onions and garlic. Cut the onions into rings and halve the cloves of garlic.
Heat the oil in a large pan and saute the onions, garlic and chili until transparent. Add the rest of the spices and fry briefly, then take out of the pan, leaving 1 teaspoon of the spices in the pan. Add the pineapple juice, coconut milk and 150-250 ml/2/3-1 cup water and cook without a lid over a medium heat for about 10 minutes. Taste from time to time and add more water and spices if necessary to produce a creamy sauce.
Lift the mussels out of their cooking liquor. Stir the cilantro/coriander into the curry sauce and add lemon juice to taste. Serve the mussels on plates with the sauce. Serve with baguette and a robust white wine.