Salad with stir-fried coconut mussels and coriander
Cook very small broccoli florets from a medium-sized head in boiling water, remove and leave to drain. Heat a dash of soya oil or stir-fry oil in a wok or a frying pan and stir-fry the finely chopped red onion for three minutes. Add 2 cloves of finely chopped garlic, 500 gram Prins & Dingemanse pre-cooked mussels and 2 tablespoons of green or red Curry pasta and stir-fry for another three minutes. Add 3 tablespoons of soy sauce, 1 tablespoon of Thai fish sauce (Nam Pla), the juice of 2 limes, 100 ml creamy coconut milk and a dash of ginger syrup. Bring nearly to the boil, add the broccoli and a few spoonfuls of finely chopped coriander. Serve the mussels on top of the mixed salad and serve warm with bread.
