Zucchini Noodles with Mussels in Coconut Curry

Cut the zucchini (300 g) into long thin noodles, then rinse and dry the mussels (300 g). Stir the coconut cream (100 g) with the curry paste (30 g) until smooth and finely chop the garlic (12 g).

Heat the olive oil (40 g) in a skillet and quickly saute the mussels with the zucchini noodles for 3-4 minutes. Pour in the coconut sauce, add the garlic and salt (3 g), and simmer for about 3 more minutes until the sauce thickens slightly. Serve hot.