Ingredients

The following ingredients have 4 Servings
  • 2 kg mussels, cleaned
  • 6 spring onions, roughly chopped
  • 2 stems lemongrass, woody outer layers removed and roughly chopped
  • a thumb-sized piece ginger, roughly chopped
  • 2 cloves garlic, peeled
  • 4 green chillies, roughly chopped coriander a large bunch with roots
  • groundnut oil
  • 400ml tin coconut milk
  • 2 tbsp fish sauce
  • 1 lime, juiced
  • 1 red chilli, finely sliced

Instruction

  • Tap any open mussels and discard those that don’t close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it’s needed.
  • Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.