For the red curry paste, blend the onion, lemongrass, garlic, ginger root, red chilli, kaffir lime leaves, cilantro, turmeric, tomato paste, lime zest, sunflower oil, and a pinch of salt in a food processor until it forms a coarse curry paste.
Check if all the mussels are intact. Discard any broken ones. Add 2 tablespoons of curry paste to a large pot. Cook for 1 minute, then add the coconut milk. Whisk everything together and bring to a boil.
Once the liquid is boiling, add the mussels and mix them through the sauce. Cover the pot and cook the mussels for 5-7 minutes, stirring occasionally. When all the mussels have opened, add half of the spring onions, red chilli, and coriander, and mix everything well.
Dish up the mussels and garnish with the remaining spring onions, red chilli, coriander, lemongrass, and lime.
How to make red curry mussels
