Mussels in Coconut Milk with Coriander and Chilli

Excellent dish! Anybody who has read my previous reviews of mussel dishes will know that I'm not really hard to please in this respect anyway.

What I really enjoyed in this version is that everything made a difference. You could taste the coconut, you could taste the spices (coriander, cumin, to name a few), it was slightly spicy, and of course you could also taste the mussels. The main difference between this dish and the other two are the spices added to this one.

We used 2 instead of 3 kilos of mussels, and 2 instead of 4 chillis - yesterdays Beef with Green Pepper was hot enough. We also used 300ml coconut milk and 100ml fish broth instead of 200ml each, because I was afraid the dish would otherwise turn out too salty; I thought it was on the salty side, DB didn't mind.