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Green Mussel Curry With Eggplant
Serves 4
prep time 15 minutes, cooking time 5 minutes

1kg banana eggplant, split horizontally, cut into three and sprinkled with several pinches of fine iodised salt
3 splashes of vegetable or EV olive oil
3 drops of sesame oil
1kg cleaned mussels
50g ginger/garlic, finely minced
15g peeled weight fresh turmeric, finely chopped
3 Thai chillies finely sliced
1 bunch of coriander, washed, roots finely chopped, tops reserved for garnish
12 curry leaves
8 lime leaves
1 bunch of spring onions, cleaned and cut into approximately 2cm lengths
200ml coconut milk
1 bunch of Thai sacred basil, leafed

Rinse the eggplant and pat them dry with paper towel. Preheat a wok until it is very hot, add a splash of oil and the mussels and stir them over constantly until they open, then immediately tip them back into a bowl. Rinse the wok add another splash of oil and add the eggplant and cook it gently, adding more oil and the sesame oil until it is almost cooked, then add the ginger/garlic, turmeric and chilli and stir over. Then add the coriander roots, curry and lime leaves, spring onions and coconut milk and turn the heat up to the highest point. Drain the liquor from the opened mussels and boil rapidly to reduce the gravy – a couple of minutes. Tip the mussels back into the gravy, and stir over until the mussels are set.
Serve immediately with plain or coconut milk rice.

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