Dutch mussels in yellow curry

How Maurice does it

1. 1

   Cook the rice: bring 300 ml water to a boil, add 150 g rice, cover, and simmer until tender.

2. 2

   Heat 1 tbsp olive oil in a wok over medium heat. Add 2 tbsp yellow curry paste and fry briefly until fragrant.

3. 3

   Add the chopped red onion and stir-fry for 2 minutes.

4. 4

   Add the diced yellow bell pepper, sliced ginger, minced garlic, and the whole red chili. Stir-fry for another 2 minutes.

5. 5

   Pour in 200 ml coconut milk and bring to a gentle simmer. Let warm through for about 8 minutes.

6. 6

   Add the cleaned mussels and stir to coat. Cover with a lid and cook, stirring occasionally, until all mussels have opened (about 5–7 minutes). Discard any that remain closed.

7. 7

   Squeeze lemon juice over the mussels and stir.

8. 8

   Serve the mussels and curry sauce over the cooked rice, pouring the sauce on top so it soaks into the rice.