MUSSELS IN CURRY BROTH
- Into a pot on a medium heat add coconut oil, onion, coriander, chilli’s and ginger, cook until aromatic. Add KEEN'S Mustard Powder, stir, add mussels, cover and cook for 3 minutes . Add coconut cream, stir. Replace lid and shake. Cook for another minute.
- Serve with parsley for garnish.