2 Servings: Mussels - around a kilo, or one net Spring onion, finely sliced Birds-eye chillies (qty dependent upon taste) Thai green curry paste 1 can coconut milk Pak choi or similar, roughly sliced Coriander, chopped Fish sauce Clean the mussels, binning any dead ones. Fry 1-2 teaspoonsful of curry paste in a lttle oil for 2 mins. Stir in the coconut milk and simmer gently for 5 mins. Add a few drops of fish sauce, the spring onions, pak choi and chillies and simmer for another 5 mins. In a large pot, add the mussels to a small amount of boiling water. Cook over a high heat for 2-3 mins, or until the mussels open. Take off the heat and add the sauce, shaking or stirring gently to coat the mussels. Serve with a good handful of coriander on top.