Indian Style Mussels

In a large pan with a lid, gently cook the onion, garlic, ginger and coriander stalks until soft but not coloured. Add the turmeric, garam masala, curry leaves and chilli flakes and continue cooking for 2 minutes to bring out the aroma of the spices. Pour in the white wine and coconut cream and bring to a simmer before adding the mussels, cover and cook for 3 minutes until the mussels are open and cooked. Serve with a sprinkling of coriander.