Try it yourself
2 litres of whole mussels bearded and washed
3 shallots finely chopped
2 cloves of garlic
1 bunch of corriander
1/4 teaspoon of Longueville House curry mix
1 teaspoon of miso paste
1 tin of coconut milk
1 bottle of Longueville House Cider
2 tomotoes seeded and chopped
2 dessert spoons of olive oil
Heat a large saucepan and add the olive oil.
Then add the shallots and garlic and sweat off without colouring over a medium heat.
Add the cider, bring to the boil and cook the shallots for 5 minutes
Add the mussels, stir and put a lid on the pot.
Stir every minute until all the mussels have opened (about 5 minutes).
When the mussels are cooked, add the tomotoe, chopped coriander, coconut, miso and lime juice.
Stir in well and bring back to the boil. And serve.