1 kg mussels
1 tin of coconut milk
1 tsp minced ginger
1 tsp minced red chilli
2 stalks of lemongrass, cut into slices
1 tbsp fish sauce
juice of 1/2 lemon
handful of chopped coriander leaves
- Clean and beard the mussels, and discard any with broken shells or ones that won't close.
- Put the coconut milk in a large saucepan, add the ginger, chilli, lemongrass, fish sauce and lemon juice, bring to a boil, cover and simmer gently for 5 minutes.
- Add the mussels, return to a boil, cover and simmer until all of the mussels have opened.
- Sprinkle with fresh coriander and serve.