Scott Gooding whipped up this delicious recipe at our Wholefood Night Markets and it was a hit!
In a large fry pan heat the butter on medium heat, add the onion, coriander stalks and garlic and cook until softened.
Add the chopped leek and add the stock and/or white wine and turn up the heat.
Add the spinach, coconut cream and stir.
Add the mussels and ensure to coat the mussels with the sauce.
Once the mussels are open they are ready – serve in a deep bowl and garnish with some coriander leaves and a squeeze of lemon. Enjoy.