Yellow curry mussels | Marine Stewardship Council

Ingredients

• 2 kg MSC Scottish mussels
• 500ml fish stock
• 250g coconut milk
• 200g beansprouts
• 200g bamboo shoots
• 6 baby sweetcorn, sliced
• 12 mange tout peas
• 6 spring onions, finely chopped
• 1 tbsp root ginger, finely chopped
• 2 sticks of lemongrass
• Juice of 1 lime
• 1 tbsp coconut oil
• 1 tbsp Thai red curry paste
• 1 tsp turmeric
• 1 tsp red chilli, deseeded and finely diced
• Bunch of Thai basil
• Soy sauce to season