2 tbsp grated ginger
4 cloves garlic, crushed
1 tsp turmeric
2 tsp ground coriander
1/2 tsp salt
Oil for cooking
1 onion, thinly sliced
2–3 large green chillies, thinly sliced
125 ml (1/2 cup) stock or water
1 kg mussels, shells scrubbed and beards removed
Large handful of coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Make a spice paste by blending the ginger, garlic, turmeric, coriander and salt together. Add 2–3 tbsp oil to form a paste.
Heat a large wok over a high heat. Add a generous splash of oil to coat the base. Add the onion and chillies and cook for 3–4 minutes, stirring often, until they start to soften.
Add the spice paste and cook for a further 3–4 minutes, until fragrant, taking care that it doesn’t burn. Add the stock (or water) and allow it to come to the boil. Add mussels to the wok, cover and cook for 4–5 minutes.
Remove the lid and place any opened mussels in a serving bowl. Continue cooking, stirring often and removing the mussels as they open. Discard any mussels which fail to open during cooking.
Pour cooking liquid over the top of the cooked mussels, sprinkle over coriander leaves and serve immediately.