- 2 kg Black Mussels
- 2 cups coconut milk
- 1 cup chicken stock
- ½ lemon, juiced
- 6 tomatoes seeded and chopped
- 1 bunch of chives
- 1 garlic clove
- 1 tspn ginger, chopped
Combine all the ingredients in a large pot except the mussels and chives.
Boil broth on high, and then add mussels and chives, steam for 3 minutes or until mussels open.
Discard unopened mussels.
Take mussels out, place on your serving platter or in bowls and then reduce the broth, boiling for about 5 minutes.
Pour over mussels. Serve with warm crusty bread.