Lemongrass, coconut and chilli mussels

Name: Lemongrass, coconut and chilli mussels
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 2 teaspoons sunflower oil; 1 lemongrass stem (pale part only), outer layer removed, finely chopped; 2 long red chillies, seeds removed, thinly sliced lengthways; 3cm piece ginger, peeled, thinly sliced; 150ml light coconut milk; 2 teaspoons fish sauce; 1.25kg black mussels, scrubbed, debearded; Coriander leaves, to serve; 4 slices crusty bread

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Prep Time: 15 minutes

Cook Time: 6 minutes

Total: 21 minutes

Servings: 4

Author : Chrissy Freer

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Ingredients

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2 teaspoons sunflower oil1 lemongrass stem (pale part only), outer layer removed, finely chopped2 long red chillies, seeds removed, thinly sliced lengthways3cm piece ginger, peeled, thinly sliced150 milliliters light coconut milk2 teaspoons fish sauce1.25kg black mussels, scrubbed, debeardedCoriander leaves, to serve4 slices crusty bread

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Instructions

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Step 1

Heat oil in a large wok or saucepan over medium heat. Add the lemongrass, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add coconut milk and fish sauce and stir to combine. Increase heat to high, then bring to the boil.

Step 2

Add the mussels, then cover wok or pan with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.

Step 3

Divide the mussels among serving bowls, spoon over some of the coconut broth and garnish with coriander leaves. Serve with crusty bread.