Creamy Maas Mussles with Farm Bread slices 
Recipe by: Chef G

Serves: 3-4
Recipe time: 1h 30min

Ingredients
1kg Mussels 
1 Onion  (Diced)
3 tbsp Olive oil / Olive oil blend 
1 tsp Garlic (Diced)
2 tsp Dill (Chopped)
2 tsp Mint (Chopped)
1 tsp Origanum fresh (Chopped)
1 tsp Jalapenos (Chopped)
2 tsp Honey
Lime wedges (Garnish)
1 tsp Lemongrass (Crushed)
1 Farm Loaf 
Coriander (Garnish)
Coconut  Shavings (Garnish)
Jalapenos (Garnish)
½ cup maas
Salt and pepper to taste

Method
Pre-heat oven to 180 degrees.
Clean the mussels and let them sit in a bowl of water, discard any damaged mussels.
Mix the fresh herbs ( Dill, Mint, Origanum)
Mix with honey, salt and pepper and maas in a blender. Blitz together for 4 min or until all herbs are blended and have a smooth texture.
Chill in the fridge for at least 30 min.
Heat up olive oil blend in a pan and add onion, garlic and lemongrass.
Add your maas sauce and cook down for 15 min on medium heat.
Transfer into a container and let cool for 40 min before chilling in the fridge.
Cut farm bread into thick slices and brush with olive oil blend.
Toast in the oven for 4 min or until golden brown.
Set aside for the end of the dish.
Place coconut shavings into a baking tray and follow the same process as the farm bread slices.
Heat up a clean pan and get up to a high temperature. Add the clean mussels into the pan and cover until the mussels open their shells.
Discard all the closed ones.
Add your maas sauce and simmer for 3 min. Plate in a bowl and top with your toasted coconut shells, farm bread slices and chilli.