• 3 pounds mussels cleaned and scrubbed, fresh
• 2 shallot finely minced
• 1 tablespoon olive oil
• 1 garlic clove
• 1 inch ginger grated
• 8 oz coconut milk
• 1 teaspoon fish sauce
• lime juice of 1
• Coriander to serve, small bunch, fresh
• 1 Thai chili chopped, to serve (optional)
• 2 spring onions only green tops, finely sliced
• 2 lime quartered, to serve
• 2 cups jasmine rice to serve, steamed

For the Thai Green Curry paste:

• 3 green chili pepper deseeded and roughly chopped, medium
• 1 spring onion roughly chopped
• 1 in ginger peeled and grated, piece, fresh
• 1 garlic crushed, cloves
• Coriander stalks and roots, small bunch, fresh
• 1 lemongrass chopped, stalks
• 1 lime grated zest and juice
• 4 kaffir lime leaves finely chopped (if unavailable, use the grated zest of 1 extra lime)
• ½ in galangal peeled and chopped (optional, piece
• 1 tbs coriander seeds crushed
• ½ teaspoon cumin ground
• 1 teaspoon black peppercorns crushed
• 1 teaspoon fish sauce Thai