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Cookalong with Gary O'Hanlon - Mussels in a coconut green curry broth

It's cooking inspiration time, so as always on a Wednesday on Lunchtime Live I’m joined on the line by Chef Gary O’Hanlon with this week’s simple recipe, which we want you to get involved and try it out at home. This weeks recipe - Mussels in a coconut green curry broth  Serves 2  3 doz medium to large Mussels (fully closed, de-bearded & washed)  2 shallots, sliced fine   70ml white wine  100g shiitake or white mushrooms    1 inch ring fresh pineapple, cored and diced very small (brunoise)  1 small tin of coconut milk  2 tbspn thai green curry paste   juice of 1 lemon and 1 lime  salt and white pepper to taste  large handful fresh coriander, roughly chopped   2 scallions, sliced thinly  Method   Add the mussels, wine and shallots to a large wok or deep frying pan and cover.   Season well and boil until mussels start to open.   Whislt waiting for the mussels to open, add the coconut milk to a bowl, add in the curry paste, lemon and lime juice and season well   Lift off the lid when mussels have started opening and pour in the coconut green curry broth and add the mushrooms   Boil hard with the lid off, tossing every minute until the mussels are all open and sauce has reduced a bit   Add in the pineapple, scallions and coriander, toss well and bring back to the boil   Spoon into deep serving bowls and serve with warm lemon water finger bowls and crusty bread  Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.   see more