Mussels with Lemongrass, Lime and Coconut

Ingredients:

1. 1 banana shallot

2. 1 lemongrass

3. 2cm root ginger

4. 2 red chillies

5. 3 tbsp olive oil

6. 1.8kg fresh mussels

7. 150ml dry white wine

8. 200ml coconut milk

9. 10g coriander

10. zest and juice of 1 lime

Directions:

1. Finely dice the shallot. Smash the lemongrass stick and finely chop it. Peel and grate the ginger. Halve the chillies, deseed and finely dice. 

2. In a large saucepan, heat the olive oil on a medium heat. Add the shallots, lemongrass, ginger and chilli, stir and cover with a lid. Cook for 1–2 minutes until soft. 

3. Pour in the white wine, increase the heat to high and boil off the alcohol for 1-2minute.

4. Roughly chop the coriander and set a side.

5. Add the coconut milk, lime zest, lime juice and stir well.

6. Return to the boil and once the pan is nice and hot add the mussels (discard any mussels that are open prior to cooking). Cover immediately with the lid again. Boil for 1-2miuntes.

7. By now all the shellfish should have opened (discard any mussels that haven’t opened). Stir in the coriander and you are ready to serve with a bowl of fluffy Jasmine rice.

8. Enjoy!