Green Curry Shetland Mussels | Cooking & Eating Mussels 

Shetland mussels, steamed in Thai based flavours. Enough for two people. Garnished with sliced spring onions, fresh coriander and fresh Thai basil.
Ingredients
1kg x fresh mussels
1 tbsp x coriander seeds
1 tbsp x cumin seeds
2 x lemon grass sticks
1 x shallot, peeled and diced
3 x large garlic cloves, peeled
1 x handful of fresh coriander stalks (use the root)
10 x green finger chillies, roughly chopped (cut stem off)
1 x tbsp galangal paste or use a thumb sized piece of fresh galangal
Sea salt to season
3-5 x lime leaves/ kaffir
Lime zest (1 lime)
Vegetable oil for cooking
2 large spring onions, thinly sliced
1/2/200ml x a tin of coconut milk (full fat)
Few dashes of fish sauce (to taste)
Fresh coriander for garnish
Few sprigs of fresh Thai basil
Click on link for written method - rebeccacastigl...