Local master chef, Kamini Pather shares the recipe for her South Indian Mussel Pot, perfect for a summer dinner party.
South Indian Mussel Pot
1 white onion, diced
1 red chilli
2 cloves garlic, crushed I piece turmeric root, grated 1 can coconut cream
1 tbsp Indian spice rub 1kg mussels 1 handful coriander leaf 1 tbsp fish stock
Heat the aromatics in a big pat.
Add the mussels with fish stock and cook until opened.
Add coconut cream and extra-hot water.
To serve: sprinkle with coriander.
Images: Country Road