Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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