Belgian Curry Mussels with Frites

Ingredients

• 1kg potatoes, washed & cut into fries
• 2 tbsp ghee or olive oil
• 2kg mussels
• 3 tbsp butter or olive oil
• 1 leek or red onion, roughly chopped
• 4 cloves garlic, minced
• 1 tbsp finely grated ginger
• ½ tsp black pepper
• 1 tsp garam masala
• 150mL bone broth
• 270mL coconut milk
• Juice 1 lime
• ½ bunch coriander, finely chopped

Method

• Preheat the oven to 220°C (fan-forced). Place the ghee on a large oven tray and heat in the oven while it’s preheating.
• Toss the potatoes in the hot fat and arrange in a single layer on your baking tray. Bake for 30–40 mins until golden and crunchy.
• Now place the leek or onion, garlic and ginger in a small pot with the butter and sauté over a low heat for a couple of mins.
• Add the spices, bone broth and coconut milk and simmer for 20 mins, taking care not to boil.
• Meanwhile, rinse the mussels in cold water and make sure they have the beard removed. Place in a large pot with ¼ cup of water (just enough to thinly cover the bottom of the pan) and cover with a lid.
• 5 mins before the sauce is ready, place the mussels on a high heat. Check after 4–5 mins that they have opened. If not, replace the lid for one more min and check again.
• Add the lime juice and coriander to the sauce and mix through.
• Once most of the mussels are open, drain in a colander.
• Place back in the pot and pour over the sauce.
• Remove the frites from the oven and serve immediately.