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Tandoori Mustard Sauce Mussels And Coconut Milk
Quantities: Serves 4 | Preparation Time:10 min | Cooking time: 10 min
INGREDIENTS
- 2 kg mussels
- 2 onions
- 40 cl of coconut milk
- 2 tablespoons ghee (or oil)
- 2 level tablespoons Emile Noël tandoori mustard
PREPARATION
– Clean the mussels by removing the dirt from the shells.
– Peel and cut the onions finely.
– In a casserole, heat the ghee. Add the onions and cook for 5 min, until golden.
– Add the mussels, coconut milk and the mustard.
– Cook for 5 to 10 min on medium flame, by stirring occasionally. The mussels will open up on cooking.
