Curried Coconut Mussels with skin on Fries | Lamb Weston

Ingredients

• 200g skin on Lamb Weston fries bake as per instruction 300g mussels, scrubbed and de-bearded
• 1 tablespoon unsalted butter
• 1 large shallot, peeled and minced
• 2 cloves of garlic
• 1 table spoon fresh ginger , minced 2 tsp Thai yellow curry powder
• 1 can of coconut milk
• 1 tsp tomato purée
• 1 tsp turmeric
• 1 tsp coconut sugar
• 1 lime juice
• 1 tbsp oil
• 1 Red chili chopped
• Salt & pepper for taste
• Fresh coriander for garnish