3 Whole Red chillies
3 Whole Green chillies
1 Small onion, finely chopped
1 tbsp brown mustard seeds
3 cloves of garlic, finely chopped
20g fresh ginger, finely chopped
½ tsp of ground cumin
¼ tsp of ground coriander
½ tsp paprika
¼ tsp tumeric
¼ tsp ground nutmeg
3 spring onions, sliced
Small bunch of coriander, chopped
80 ml olive oil
150 ml coconut milk
2kg mussels, cleaned
125 ml dry white wine
salt and pepper to taste
1. To make the Moroccan base, cut the chillies in half lengthways, cut off the stalk from the halves, carefully scrape out all the seeds and discard them, cut out any white membrane from the centre of each chilli, slice each piece of chilli into strips and bunch the strips together and cut across them. If you want maximum heat from the chillies leave the seeds and white membrane in the chillies.
2. Put the diced chillies into a small container, add your chopped onion, mustard seeds, chopped garlic, fresh ginger, olive and your mixed spices (this is best done the day before and left covered in the fridge, so all those wonderful flavours can infuse).
3. Place your pan on a high heat with some olive oil add four tbsps of the Moroccan mix (careful not to burn it) your mussels and white wine. Cover and cook for 3 minutes, shaking or stirring occasionally.
4. Once the mussels start to open, add the coconut milk cover again and continue cooking for a further 2 minutes or until the coconut milk starts to bubble. Add some of your chopped coriander (reserve some for garnish) and give everything a good stir.
5. To serve, ladle the mussels into warm bowls with the Moroccan and coconut milk sauce. Discard any mussels that have failed to open. Finely chop the spring onions, garnish the mussels with them and the reserved coriander.