Jamie Magazine
By Andy Harris
15 mins
Super easy
serves 2
Recipe From
Ingredients
1kg 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 400ml tin of reduced fat coconut milk
1 tablespoon fish sauce
1 lime
Method
- 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.
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