Mussels in a Coconut Broth

Very popular and delicious coconut recipe

• 2kg fresh mussels (srubbed and cleaned)
• 400g coconut milk (fresh or canned)
• 3 garlic cloves
• 2 spring onions (chopped finely)
• 100ml white wine
• thyme sprig (a few)
• 3 tablespoons olive oil
• 1 red chilli (sliced)
• salt and black pepper
• 1 lemongrass stalk (halved)
• coriander leaves to finish

Preheat a large heavy-based saucepan until very hot, and then add the olive oil. Quickly tip in the mussels, garlic, thyme and wine, and cover the pan with the lid. Let the mussles steam for 4 minutes, until they are fully opened.

Drain the mussles over the bowl to catch the sauce. Pour this sauce into a clean panand boil until reduced to half. Add coconut milk, lemongrass, spring onion, chilli and seasoning. Bring it to simmer and leave it simmer for 3 minutes.

Meanwhile, open any unopened mussels and divide them among serving bowls. Pour the hot coconut broth over the mussels, picking out the lemongrass. Top with the coriander leaves and serve immediately.