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 

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