Steamed mussels with ginger, lemongrass and coconut milk
The freshness of the lemongrass, ginger and coriander, combined with the slight
heat of the chillies, gives an interesting Asian twist to mussels. This is an
impressive starter if you're entertaining.
Serves 4, 15 mins preparation, 5 mins cooking
2kg fresh, cleaned mussels
1 small onion, finely chopped
2 cloves garlic, crushed
1 stick lemongrass, very finely chopped
1 tablespoon fresh ginger, chopped
2 mild red or green chillies, de-seeded and chopped
150g coconut milk, without sugar
200ml white wine
1 bunch coriander, coarsely chopped
Splash of oil for cooking
Heat the oil in a very large pan with a fitted lid (mussels shouldn't be more than four deep so use two pans if necessary). Fry the onion until it starts to soften and go slightly transparent. Add the garlic, lemongrass, chillies and ginger, and cook for two minutes.
Add the mussels, white wine and coconut milk. Put the lid on, turn up the heat and boil for 4-5 minutes.
Remove from the heat and discard any mussels that haven't opened. Serve the mussels in large bowls with a generous helping of the sauce. Sprinkle with chopped coriander.