Mussels in coconut milk and Seaberry with Bok-Choi, scallion and coriander.
What you need:
1 kg of blue mussels
1 can of coconut milk (full fat)
2 cloves of garlic
2 cm ginger
1 small onion
1 pinch of dried chili flakes
1 bunch of fresh coriander
2.5 dl Seaberry juice (boil 500 g of Seaberries with 3 dl water for a few minutes. Blend and squeeze it through a sieve so all the grains are sorted off)
salt and pepper
Chop ginger, onion and garlic finely.
Sauté ginger, onions, garlic and chili in olive oil.
Add Seaberry juice, boil and add in the cleaned mussels.
Boil the mussels for approx. 6-8 minutes.
Put the mussels into a strainer and keep the liquid.
Arrange the mussels deep warm plates.
Bring to a boil the mussel liquid again and add the coconut milk.
Let boil for 5-10 min
Add the Bok-Choi leaves and chopped fresh coriander.
Season with salt and pepper.
Pour the soup over the mussels just prior to serving.
Serve eventually with good bread