Mussels in Thai red curry

Ingredients

4 k mussels
1 onion
1 carrot
1 leek
25 g Bresc Garlic chopped
50 g Bresc Thai red curry
2 dl coconut milk
1 dl white wine
pepper to taste
15 g coriander, chopped
2 limes
oil for frying
200 g steamed pandan rice

Preparation method

Clean the vegetables and chop into small pieces. Rinse the mussels and check for open shells. Throw any open shells aways; they are not fresh. Braise the vegetables briefly in a little oil and add the curry and garlic. Add the mussels, wine and coconut milk. Sprinkle generously with pepper and stir carefully. Cook the mussels in a pan with a lid, shaking them now and then, until all have opened are just cooked. Serve the mussels in the sauce with the coriander, segments of lime and steamed rice.