1kg fresh mussels
½ cup breadcrumbs
2 tablespoons Tamarind Tree Coriander and Ginger
1 tablespoon butter
Tamarind Tree Sweet Mango Chutney
Clean mussels and steam for ten minutes or until opened. Split mussels open and discard the top shell. Set mussels on a baking sheet.
Toast breadcrumbs and when starting to brown, add Tamarind Tree Coriander, and Ginger paste. Mix well. Spoon breadcrumb mixture onto mussels and top with butter.
Place under a hot grill for 2 minutes. Serve with chopped coriander and Tamarind Tree Sweet Mango Chutney.