Thai coconut mussels

Name: Thai coconut mussels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1000 g Mussels, scrubbed and beards pulled off; 10 ml Vegetable oil; 0.1 Garlic, crushed; 10 g Fresh ginger, grated; 1 Lemongrass, bashed and finely chopped; 30 g Thai curry paste (shrimp-free); 400 ml Coconut milk; 10 ml Fish sauce; 1 Limes, juice, plus wedges; 10 g Fresh coriander, chopped

Mussels steamed open in a fragrant broth of coconut milk, lemongrass, ginger and Thai curry paste. Serve in small bowls with spoons for the broth.

Ingredients

1000 g Mussels, scrubbed and beards pulled off
10 ml Vegetable oil
0.1 Garlic, crushed
10 g Fresh ginger, grated
1 Lemongrass, bashed and finely chopped
30 g Thai curry paste (shrimp-free)
400 ml Coconut milk
10 ml Fish sauce
1 Limes, juice, plus wedges
10 g Fresh coriander, chopped

Method

Rinse the mussels in cold water. Tap any open ones: throw away any that don't close, and any with cracked shells.
Heat the oil in a large lidded pan and fry the garlic, ginger, lemongrass and curry paste for a minute. Add the coconut milk and fish sauce and bring to a simmer.
Tip in the mussels, cover and cook, shaking the pan, until they have opened. Throw away any that stay shut.
Squeeze in the lime juice, scatter with coriander and serve in bowls with lime wedges.