Mussels in Sri Lankan Coconut Sauce

Perfect with a sun set glass of G&T

Mussels - 200gm

Pandan leaf - 1 inch 

Lime Leaves -2 

Onions Sliced - 100gm

Green Chilli  chopped - 1 

Ginger Chopped- 2 tsp

Garlic Chopped - 2 tsp

Turmeric Powder- 1/4 tsp 

Coconut milk - 300ml 

Oil- 50ml 

Juice of Lime - 1/2 lime 

Cherry Tomatoes Quartered - 4

Samphire (optional) - 8-10

Salt - to taste

Method

Start by washing and cleaning the mussels.

Next, heat oil in a deep frying pan or saucepan over medium heat. Add pandan and lime leaves, and sauté for about one minute. Then, add ginger and garlic, stirring for a couple of minutes until the garlic turns golden brown.

After that, add salt, green chillies, and onions, and sauté until the onions become soft. Stir in turmeric powder and cook for an additional 30 seconds.

Pour in the coconut milk, and once it heats up, add the mussels. Cover the pan and cook until the mussels open, which should take approximately 2-3 minutes. Just before removing from the heat, squeeze in some lime juice and add the samphire.

Finally, mix in the chopped tomatoes, then transfer the mussels, along with the sauce, into a bowl. Enjoy your Sri Lankan mussels with a glass of Spice Circuit Gin, garnished with a slice of ginger and a few curry leaves, and topped with tonic water or ginger ale.

Leave any of your questions in the comments!