South East Asian Mussel Curry

Ingredients

• 1 kg mussels, in shell (scrub off barnacles and beard then rinse thoroughly and drain)
• 200 ml coconut milk (canned)
• 250 ml water or 250 ml low-fat chicken broth
• 1⁄2 inch piece fresh turmeric (scraped)
• 2 inches knob fresh ginger (scraped)
• 2 slices fresh galangal (scraped)
• 2 stalks fresh lemongrass (discard coarse outer leaves and use bottom half of stem only, no more than 5 inches up from root stu)
• 5 garlic cloves (peeled)
• 5 shallots (peeled)
• 5 fresh large red chilies (discard stems and seeds)
• 6 fresh thai fresh lime leaves
• 1 fresh turmeric, leaf torn into 8
• 1⁄2 teaspoon salt
• 1 teaspoon instant chicken bouillon granules
• 1 pinch sugar

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