Seafood Boost

1/2 kilo live mussels (drop them in a basin of cold fresh water to rinse, 'beard' them by pulling the tufts toward the pointy end); 1/2 can coconut milk (shake well before opening – it tends to clot at the top); Small bunch of fresh coriander (cilantro) washed and coarsely chopped; Teaspoon of root ginger, peeled and finely grated; 1/4 kilo fresh fish (salmon or trout is perfect, but almost any will do), skinned, boned and chopped into inch chunks; Handful of fresh spinach (baby salad type is best, but if mature, cut it coarsely into smaller leaves); 1/4 kilo fresh okra (bhindi or gumbo), topped, tailed and split in half lengthwise; 4 cloves of fresh garlic, peeled and crushed with the flat of a knife (watch your fingers!); Regular pack of dried egg noodles or similar – spaghetti will work as well if broken into 2 inch lengths.

Put all the ingredients except the live mussels into a large cooking pot (a 'Dutch pot' is ideal); Add sufficient water to just cover and bring to boil (kep an eye on it); When the mixture is bubbling away steadily, reduce the heat and stir carefully to mix the ingredients; Simmer for 5 minutes; Add the mussels (they'll be getting bored by now, watching you drink that big glass of wine); Turn the heat up until it all starts bubbling again and then back it off to a simmer; Put lid on half and half and leave to cook for 15-20 minutes.

Serve in large bowls, with a large receptacle to throw the mussels shells into. Now you're on your own. Oh mama – enjoy!