Thomasina Miers’ recipe for mussels with coconut, turmeric and jasmine rice | The simple fix

Mussels are relatively cheap, but they scrub up very well: this dish oozes opulence with its rich Asian aromas

This is a star of a dish: rich and aromatic, sophisticated, yet entirely doable; it is also cheap, which is an added bonus. Depending on where you buy them, mussels can take a bit of scrubbing and some tugging to remove the beards, but I find the task rather pleasing and it makes the resulting feast all the more satisfying. Do this in advance, and the curry sauce, too, if you want, so you can have a glass of wine and produce the dish as if by magic.

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