Mussels with white cabbage, zucchini, coconut and coriander
What you need:
1 kg of fresh blue mussels
quarter white cabbage
2 cloves garlic
1 can coconut milk ( never use low fat versions )
bunch og fresh coriander
1 red chilli
zest of one organic lemon
Clean the mussels and discard any with broken shell
Finely dice the shallot, garlic andchilli
Finely slice the cabbage
Chop the zucchini in suitable sizes
Chop the coriander coarsely
In a large wok pan, fry the onion, garlic, and chili for 5 min.
Add the coconut milk and bring to a boil
Season the sauce with salt and pepper
Add the mussels
Add the cabbage, zucchini and most of the coriander
Put a lid on and let boil for 5-7 min. depending of the size of the mussels
Occasionally carefully stir to make sure the mussels have space to open up.
Garnish with coriander and zest of the lemon.