Red Thai spicy mussels

Method

1. Rinse the mussels in cold water to remove any grit, scrub to remove any barnacles, then remove their beards. Discard any cracked mussels and any open mussels that don’t close when tapped with the back of a knife.
2. Heat the oil in a large wok over a medium heat and fry the onions for 5 minutes until softened. Add the curry paste and coriander stalks and fry for a further minute. Pour in the coconut milk and simmer gently for 2 minutes.
3. Add the mussels to the wok and gently mix in the sauce. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, then scatter over the coriander leaves and chilli. Serve from the wok with crusty bread.