• 2 lemon grass stalks, roughly chopped

• 20 Thai basil leaves

• 1 kg/2 lb live mussels, scrubbed

• 2 tablespoons groundnut oil

• 2 tablespoons Thai Red Curry Paste

• 5 cm/2 inch piece of fresh galangal, finely chopped

• 1 large green chilli, thinly sliced

• 2 kaffir lime leaves, finely chopped

• 200 ml/7 fl oz coconut milk

• 1 tablespoon Thai fish sauce

• 1 teaspoon palm sugar or soft brown sugar

• 175 g/6 oz peeled fresh pineapple, cut into bite-sized pieces

• Thai basil sprigs, to garnish (optional)

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Method:

1. Pour about 2.5 cm/1 inch of water into a large saucepan. Add the lemon grass and Thai basil and bring the water to the boil. Tip in the mussels, cover and steam for 3-4 minutes, or until they have opened.

2. Drain the mussels, discarding the lemon grass, Thai basil and any mussels which have not opened. Set the mussels on one side while preparing the sauce.

3. Heat the oil in a heavy-based saucepan. Add the curry paste, galangal, chili and lime leaves and fry over a gentle heat, stirring, for about 4 minutes until fragrant.

4. Stir in the coconut milk, fish sauce and sugar and cook for 1 further minute. Reserve a few mussels in their shells to garnish and remove the remaining mussels from their shells.

5. Add the shelled mussels and pineapple to the curry sauce. Stir gently and cook for 2-3 minutes to heat through.

6. Serve hot, garnished with the reserved mussels and Thai basil, if using.