(Serves 2 as a main course, 4 as a first course)

1 onion, peeled and finely chopped
1 celery stalk, trimmed and finely chopped
1 tbsp groundnut or sunflower oil
2 tbsps Thai green curry paste, to taste
2 kg mussels, scrubbed and bearded
300 ml coconut milk or cream
1 to 2 tbsps fresh coriander, mint and basil leaves

Fry the onion and celery in the oil until soft, and then stir in the curry paste, and cook for a further five minutes.

Add the mussels, then the coconut milk, cover with a tight-fitting lid and steam for about five minutes to open all the mussels. Shake from time to time to make sure they are well-coated with the spice mixture and coconut. Serve in soup bowls with plenty of bread or basmati rice.