Italian mussels are different, and surely much smaller than Belgian or Dutch ones. For 3p 3-4 kilo is a good portion.
Before going to the supermarket we made a detour to a ‘vivaio’ which is a garden center where in february they promised me fresh coriander. In between the oregano and basil a lonesome cilantro plant looked at me and made my day!
Start with the mayonaise. Mix 1 egg, 2 teaspoons of a spicy mustard, juice and zeste of 1 lime and 250 ml of sunflower oil (everything at room temperature). Add 2.5 table spoons of a sweet chily sauce.
Chop 1 big yellow bell pepper, 4 garlic cloves and a kind of chicory (normally paksoi). Fry the vegetables in 3 table spoons of sunflower oil. Add 2 table spoons of yellow curry paste and the stems of a bunch of coriander. Add 400 ml of coconut milk and cook for a few mins. Add the clean mussels. Cook until they are open. Shake now and again.
For 3p this is a full meal, the mussels in the spicy coconut milk and the sweet chili sauce. You can always add rice.
The fresh coriander taste is so good!