Discard any
open mussels that do not close when tapped and place the rest in a large
pan with the sherry, stock, coconut milk and water. Bring to the boil,
cover and cook for 5 minutes or until opened. Transfer to a large bowl,
discarding any that stay closed. Keep hot. Strain the juices into a jug
and set aside.
Heat the oil
in another pan and fry the onion and garlic for 5 minutes to soften. Add
the lemon grass, tomato purée, curry paste, ginger, chili and cooking
juices. Season with pepper and simmer for 5 minutes. Blend the cornflour
to a thin paste and stir into the pan. Bring to the boil, stirring, then
season. Pour over the mussels, sprinkle with coriander and serve.
Superb,
spiced seafood - East meets West in the fiery coconut sauce.
