Jacques Reymond’s starter is perfect for sharing.
In a wide pot with a tight fitting lid, heat up olive oil to a high temperature.
Add mussels and stirring well for 30 seconds nonstop, it must fry, steam and make noise. Cover and cook for approximately 2 minutes. As soon as they begin to open strain them and reserve the liquid
Fry the coriander paste in a little oil until fragrant then add the cooking liquids of the mussel. Bring to simmering point and then whisk in the cream and coconut cream.
Divide the mussels between 4 bowls, pour over the broth and garnish with a little dill
This is a very quick to do, simple but very pleasant and the sweetness of the coconut beaks up the natural saltiness of the mussels and the coriander paste blend the sea flavour.
Blend all ingredients to a paste. Make this first; it can be done the day before.
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