With curry and fried potatoes

Ingredients

Directions

1. 1

   1 Peel and slice the potatoes into thin slices (approx. 2-3 mm). Place them in cold water as you go along. Rinse and wipe dry thoroughly.

2. 2

   2 Sear the potatoes in an oiled pan over high heat, stirring for 2 minutes. Continue cooking over medium heat. Peel and chop 2 cloves of garlic, add them at the end of cooking. Salt and pepper

3. 3

   3 Meanwhile, deburr and wash the mussels. Peel and chop the remaining onion and garlic, wash and finely chop the leek. Brown them in a casserole with the butter.

4. 4

   4 Add the mussels to the casserole, sprinkle the curry and pour in the coconut milk and lemon juice. Cover and cook until the mussels are open (about 8 minutes). Salt and pepper. Serve with the potatoes.