Red curry mussels

Instructions

1. Steam the sweet potato for 8-10 minutes. Add the beans and steam for a further 2-3 minutes or until vegetables are tender. Transfer to a bowl. Cover to keep warm.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook shallot, stirring, for 2 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high. Add stock and bring to the boil.
3. Add the mussels to the saucepan and cover tightly with lid. Cook for 5 minutes or until mussels open. Discard any unopened mussels. Use a slotted spoon to transfer mussels to the bowl with the sweet potato and beans.
4. Bring the cooking liquid to the boil. Boil for 3-4 minutes or until reduced by a third. Combine the coconut milk powder with 2 tablespoons of warm water in a bowl. Stir into cooking liquid. Divide the mussels and vegetables among serving bowls, pour over the cooking liquid and top with coriander.