Tamarind and coconut mussels with rice - delicious. magazine

Tamarind and coconut mussels with rice - delicious. magazine

www.deliciousmagazine.co.uk

Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a vibrant broth to cook mussels in.

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Ingredients

  • 250g basmati rice, rinsed
  • 2 tsp vegetable oil
  • 4 garlic cloves, sliced
  • 1 red chilli, sliced
  • 20g ginger, finely chopped
  • 400g can coconut milk
  • 3 tbsp tamarind paste
  • 1kg mussels, washed and beards removed
  • Small handful coriander leaves (optional)

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