3 Tablespoon Sweet chilli sauce
1x small packet Thai green curry paste
1x 485g can of Coconut cream
1-2 Tablespoons Water
Salt and pepper to taste
1-2 lemon halves
Place mussels in a large pan with small volume of water until evaporated.
Add coconut cream, thai green curry paste, sweet chilli sauce and fresh lemon juice.
Cook until shells are all open. Let it cool for a minute or two and then serve!