- 1 kg mussels , debearded, from sustainable sources
- 4 spring onions
- 2 cloves of garlic
- ½ a bunch of fresh coriander
- 1 stick of lemongrass
- 1 fresh red chilli
- groundnut oil
- 1 x 400 ml tin of reduced fat coconut milk
- 1 tablespoon fish sauce
- 1 lime
- Wash the mussels thoroughly, discarding any that aren’t tightly closed.
- Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
- In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
- Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
- Steam the mussels for 5 minutes, or until they’ve all opened and are cooked. Discard any unopened mussels.
- Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.
Source: Jamie Oliver