| 1 | Wash mussels well. |
| 2 | Remove beards, any that are open when tapped, any broken ones and any that float. |
| 3 | Blend garlic and ginger. |
| 4 | Add 120ml of water and blend until smooth. |
| 5 | Heat oil in a large pan. |
| 6 | When hot add onion and fry until translucent. |
| 7 | Now add the paste from the blender with chillies, tumeric, and cumin and fry for 1 minute. |
| 8 | Add coconut, salt and remainder of water. |
| 9 | Bring to boil. |
| 10 | Add the mussels, mix well. |
| 11 | Bring to boil. |
| 12 | Cover and lower heat. |
| 13 | Let mussels steam for 6 to 10 minutes or until they open. |
| 14 | Discard any that don"t open. |
| 15 | Serve immediately. |
