Thai-spiced steamed mussels

200ml unsweetened, low fat coconut milk
0.5 - 1 tsp ready-made red curry paste
100 - 150ml chicken stock
750g mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
1 red chilli, finely sliced
few kaffir lime leaves (if available),
3 cloves garlic, crushed to a paste with the edge of a knife
2 spring onions, trimmed, finely sliced
2 tbsp roughly chopped fresh coriander

1. Pour a little of the coconut milk into a bowl. Add the curry paste and whisk until well combined. Add the remaining coconut milk, a little at a time, then add the chicken stock, whisking until all of the liquid has been incorporated into the mixture.
2. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat.
3. Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid to the boil. Continue to steam the mussels for 2-3 minutes.
4. Add the chilli, kaffir lime leaves and garlic and stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking).
5. To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEEKYCHOOK.