Curried Mussels With Garlic Potatoes - cooking recipe

Ingredients

2 tbsp butter
750 g potatoes, peeled and sliced
4 cloves garlic, peeled, 2 cloves left whole, 2 finely diced
2 tbsp oil
1 None large onion, peeled and finely diced
1 None leek, thinly sliced
1 tbsp curry powder
400 ml coconut milk
1/2 None lemon, juiced
2 kg fresh mussels, scrubbed, beards removed, any open shells discarded

Preparation

Heat butter in a large frying pan, add potatoes, season with salt and saute over medium heat for 15 mins, turning. Add whole garlic cloves and saute for 2 mins.
Meanwhile, heat oil in a Dutch oven and sweat onion, leek and minced garlic until softened. Add curry powder and saute for 30 seconds. Add coconut milk and lemon juice and bring to a boil. Season then add mussels, cover and simmer for 8 mins, until shells have opened. Discard any unopened shells, adjust seasoning and serve with potatoes.