Asian-style mussels

Curry powder

• 1 tbsp whole black peppercorns
• 2 ½ tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tsp ground turmeric
• 1 tsp ground ginger
• 5 dried chillies
• 1 tbsp rock salt
• 2 tsp granulated garlic
• 4 cardamom pods (see Tips)

Mussels

• 1 brown onion, cut into quarters
• 1 garlic clove
• 2 fresh kaffir lime leaves
• 2 cm piece fresh ginger, peeled
• 1 tsp palm sugar, grated (approx. 1 cm cube)
• 8 - 10 sprigs fresh coriander, roots and stalks for broth, leaves reserved to garnish
• ½ - 1 fresh long red chilli, deseeded if preferred (optional)
• 2 tsp curry powder
• 20 g peanut oil
• 400 g coconut milk
• 100 g water
• 1 capsicum, deseeded and cut into pieces (1 - 2 cm)
• 1000 g fresh mussels, cleaned and debearded
• 1 tsp fish sauce
• 20 g lime juice (approx. 1 lime)