Green Thai mussels with courgettes

• porsi: Serves 6

Bahan-bahan

800g fresh mussels

For the curry paste:

1 bunch coriander (reserve some leaves for gamish)

2 garlic cloves

1 lemongrass stalk

2cm root ginger

3 spring onions

1 green chilli

1 tbsp groundnut oil

1/2 tsp shrimp paste (optional)

1 kaffir lime leaf

1/4 tsp salt

For the soup:

1 x 400mI tin of coconut milk

200ml fish or vegetable stock

1 tsp fish sauce 1I tsp soy sauce

1 tsp honey

1 large courgette, halved lengthways and cut into lcm crescents

To serve:

1 lime, cut into wedges

100g jasmine or sticky rice, cooked

Reserved coriander leaves

Petunjuk

1 Scrub the mussels and remove the beards, discarding any that don't open.

2 Blitz all of the curry paste ingredients together in a food processor or blender; depending on your machine you may need to chop things first.

3 Heat a large saucepan over a medium heat and cook the curry paste for 2-3 minutes (if you are using shop-bought you may need to add a little oil to your pan first — see what it says on the label).

4 Add the coconut milk, stod<, fish sauce, soy and honey and bring everything to the boil, then simmer for 15 minutes.

5 Stir in the courgettes and bring bad< to the boil, then add the mussels. Cover with a lid and cook, shaking occasionally, until the mussels open — this should take about five minutes.

6 Serve with the reserved coriander leaves, wedges of lime, and a bowl of cooked rice on thé side, After you've eaten your mussels, spoon the rice into the broth.