1 Tbsp Cooking Oil
3 Spring Onions, sliced
1 Large garlic clove, crushed
1/2 Red Chilli, seeded and finely chopped
1 cup coconut cream
1kg Omega Mussels including stock from the pouch
Zest and juice of half a lemon
1/2 Cup whole coriander leaves
1/2 Cup chopped parsley
Heat oil in a large pot. Add spring onion, garlic and chilli, cook through on a
Add the coconut cream, mussels and the stock. Stir and combine.
Place a lid over the pot and let the mussels heat through for 4-5 minutes, stirring intermittently.
Stir through the lemon and zest, coriander and parsley. Divide into bowls and
Serve with fresh crusty bread to soak up the broth.