Mussels in a shallot, pepper and coconut broth

Method
Prep:20min  ›  Cook:15min  ›  Ready in:35min 

1. De-beard and thoroughly rinse each mussel individually and place in a bowl of ice water (see footnote).
2. Preheat the olive oil or butter on in a medium-large sized pot until it starts simmering. Sauté the shallots until they're translucent, reserving a few slices for garnish. Then add the chopped peppers, saving a few slices of each colour for garnish, and cook and stir until softened. Add 50ml of warm water, cover the pot and leave to simmer on a low heat for 5 minutes.
3. Using a hand blender, or a normal blender in its absence, purée the pepper mixture until smooth.
4. Stir in the coconut milk, salt, pepper, marjoram, Cajun seasoning and hot sauce, if desired. Add 70ml of water and leave to simmer and reduce with the lid off.
5. After 5 minutes, add all of the mussels, place the lid on the pot and leave until the mussels have opened. Discard any mussels that don't open.
6. Spoon mussels into a bowl and ladle plenty of the broth on top. Add some sliced peppers and shallots to garnish.
7. Serve with baguette or warm crusty bread. If desired, mix garlic salt and thyme with melted butter, brush onto the baguette and place in oven for 3 minutes, until toasted. Sit back, relax and enjoy!

Cleaning mussels

Be sure to discard any mussels that don't close while cleaning. If a mussel doesn't close, lightly tap the mussel on a hard surface; if it still doesn't close, throw away.