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1
To clean the mussels, scrub the shells in cold water, scraping off any barnacles and pulling away the beards.
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2
If any mussels are slightly open, a short, sharp tap, should make them close, letting you know they are still alive.
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3
Any that don't close should be discarded.
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4
Heat a large saucepan on top of the stove.
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5
Add the mussels with a few tablespoons of water.
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6
Cover with a lid, and cook over a high heat for 3-5 minutes, shaking the pan and stirring the mussels from time to time until the shells have opened.
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7
Strain in a colander, saving all of the juices except the last couple of tablespoons that tend to be gritty.
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8
Once slightly cooled, remove the mussels from their shells, discarding any that have not opened.
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9
Warm 100ml of the saved mussel juices, and whisk in the curry paste.
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10
Simmer for a few minutes before whisking in the creme fraiche.
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11
Season with salt and pepper, if needed.
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12
Scatter the cos leaves, chopped cashew nuts and chopped mango in the centre of the serving plates.
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13
Quickly warm the mussels in the spicy creme fraiche sauce, stir in the chopped chives and spoon over the leaves, nuts and mango.
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14
Drizzle with a drop or two of olive oil and a squeeze of lime.
