Simon Rimmer served up tasty Thai green curry mussels on Sunday Brunch.

The ingredients are: 5 green chillies, 2 shallots, 2 cloves garlic, 25mm piece ginger, 3 stalks lemongrass, 6 lime leaves, 1/2 teaspoon turmeric, 1 teaspoon salt, 30ml oil, 1 tablespoon palm sugar, 5 black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, Bunch fresh coriander stems, Tin coconut milk, 2 stalks lemongrass, Zest 1 lime and 1kg washed mussels.

Garnish with coriander leaves, lime wedges, coconut shavings and chopped salted peanuts.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.