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ground black pepper
20g bunch fresh coriander, leaves roughly chopped
Scrub the mussels, removing any feathery ‘beards’ and discarding any that are damaged or don’t shut tight when tapped on the side.
Rinse in cold water and set aside.
Heat the oil in a large, nonstick frying or saute pan with a lid. Add the onions, garlic and ginger and fry gently over a medium heat for 1 minute, or until softened but not coloured, stirring regularly.
Stir in the curry paste and lime leaves and cook for 1 minute.
Pour in the coconut milk and stir in the fish sauce.
Dr Michael Mosley, pictured, has developed a plan to help people improve their health and diet during this latest lockdown
Sometimes it feels like Groundhog Day. It’s nine long months since we first went into lockdown, yet here we are again. The difference this time, of course, is that there are vaccines and we can see the light at the end of the tunnel. In fact, I am incredibly optimistic that by the summer this will all be behind us.
But right now, Covid-19 is still a risk. So what can you do to protect yourself against the new and much more infectious variant, beyond staying as far away as possible from everyone else?