Ingredients

Method

For the paste:
• 1 large bulb fennel, chopped
• 3 cloves garlic
• 2 green chillies
• 30 g fresh coriander
• 100 g spring onions
• 3 T olive oil
• 1 t sea salt
• 2 T olive oil
• 2 x 400 g cans coconut milk
• 1.5 kg fresh mussels, cleaned
• lime, for serving
• bread, sweet potatoes or rice, for serving
• spring onions, to garnish
• coriander, to garnish
• chilli, to garnish

Method

Ingredients

1. Roughly blend the ingredients for the paste.

2. Transfer to a large wok or potjie over smouldering coals and add the olive oil.

3. Gently fry for 5 minutes, stirring continually, until fragrant and softened. Pour in the coconut milk and simmer for 10 minutes, then add the mussels. Cook, stirring occasionally, for 5–7 minutes until all the mussels have opened. Discard any mussels that don’t open after 10 minutes.

4. Serve with a squeeze of lime juice and bread, braaied sweet potato wedges or rice. Garnish with spring onions, coriander and chilli.

Cook’s note: While cleaning the mussels, keep them in a bucket of cold, salted water to help them close again before cooking.

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Photographs: Toby Murphy