Dutch mussels in yellow curry

What goes in

• 500 g fresh mussels, cleaned
• 2 tbsp yellow curry paste
• 1 tbsp olive oil
• 1 red onion, chopped
• 1 small yellow bell pepper, diced
• 10 g fresh ginger, sliced
• 1 fresh red chili, seeds removed
• 2 garlic cloves, minced
• 200 ml coconut milk
• 1 tsp lemon juice
• 150 g dry white rice
• 300 ml water (for cooking rice)

How to do it

1. 01

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

2. 02

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

3. 03

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

4. 04

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

5. 05

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

6. 06

   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. 07

   Squeeze lemon juice over the mussels and stir.

8. 08

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