Curry mussels with coconut sauce

Heat water with laurel in a pan with a lid. Bring it to a boil and add the mussels. Put the lid on and wait until the mussels open.

When done, remove the shells and set them aside. Meanwhile, in a large pan, heat the olive oil and stir-fry the chopped garlic and onion. Cook until the onions are caramelized, then stir in the curry paste and coconut milk until well combined and a soft sauce forms.

Cook and reduce for five to ten minutes. Add the mussels, cook for two more minutes.