Tuesday mornings, this is the day that l shop in Moutiers at the farmers market. I purchase delicious  local produce including cheese, fresh seasonal vegetables, fruits and sometimes seafood. Yes seafood, there are two caravans that come up from Marseille at 4am each week, delivering their fresh catch stock.  A few weeks ago l was tempted by some small mussels, knowing the best time to eat these is between September and January. So here is a quick and easy recipe that will leave you wanting more.

Ingredients –

finely chop the following ingredients, 1 onion, 2 cloves garlic, 1 tsp fresh ginger, 1 red chilli pepper without the seeds.

Mix together – 1 tsp Thai green curry paste, 1 tbsp tomato paste, 1 tsp brown sugar.

1/2 cup fresh coriander leaves, 1 kilo fresh mussels (rinsed and cleaned), 1 can coconut milk, 1 tbsp coconut oil


In a large heavy based saucepan that has a tight fitting lid, melt the coconut oil, add the finely chopped ingredients and cook on a medium heat until the onions are transparent .

Add the Thai curry paste, tomato sauce, brown sugar and stir into the onions. Pour in the coconut milk and bring to the boil, reduce slightly and add the mussels. Stir with a large wooden spoon and then place the lid on top of the saucepan.

Check the mussels after 5 minutes, the shells should be opened, stir again so they are all coated and add the chopped coriander. Serve into individual bowls and serve immediately with crusty bread or home made fries.

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