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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. ....