• 3 pounds fresh mussels cleaned and scrubbed
• 2 shallots finely minced
• 1 tablespoon olive oil
• 1 garlic clove
• 1 inch ginger grated
• 8 oz coconut milk
• 1 teaspoon fish sauce
• juice of 1 lime
• a small bunch of fresh coriander to serve
• 1 Thai chili chopped, to serve (optional)
• 2 spring onions only green tops, finely sliced
• 2 limes quartered, to serve
• 2 cups steamed jasmine rice to serve

For the Thai Green Curry paste:

• 3 medium green chillies deseeded and roughly chopped
• 1 spring onion roughly chopped
• 1 in piece of fresh ginger peeled and grated
• 1 garlic cloves crushed
• small bunch of fresh coriander stalks and roots
• 1 lemongrass stalks chopped
• 1 lime grated zest and juice
• 4 kaffir lime leaves finely chopped (if unavailable, use the grated zest of 1 extra lime)
• ½ in piece galangal peeled and chopped (optional)
• 1 tbs coriander seeds crushed
• ½ teaspoon ground cumin
• 1 teaspoon black peppercorns crushed
• 1 teaspoon Thai fish sauce