Mussel Peanut Curry

Cut open chili and remove seeds (use kitchen gloves). Peel onion and garlic. Clean the spring onions. Pull off the wilted leaves from the lemongrass and trim the wilted end if necessary. Roughly chop all ingredients. Rinse cilantro, spin dry, and set aside about half cilantro leaves. Roughly chop the rest with stems. Blend all prepared ingredients (except cilantro leaves), shrimp paste, pepper, cilantro seeds, salt, and juice of quart lime in hand blender to make a paste.

Peel and finely dice the potatoes. Clean leeks and chop coarsely. Heat oil in a large saucepan, add prepared paste and sauté briefly. Add fish stock and coconut cream and bring to a boil. Add potatoes and leek and make in about 10 min with lid closed.

In the meantime, rinse the mussels after they have cooled down and remove the open ones. Put the mussels on the potato broth form. Close the pot and cook on medium heat for about 10 minutes. Turn the pot back and forth a few times. Discard any mussels that are closed later.

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