Curried mussels

Clean and cook the mussels.

Cut the onion in brunoise and sauté.

When the onion is poached, add the coconut milk and curry, cook over medium heat for 5 minutes.

In the meantime, remove the remaining shells from the mussels and when they are all ready, add them to the casserole.

Chop some cilantro or parsley, add it to the stew and cook for 4 minutes over low heat so that it takes all the flavors. Remove from heat and serve.