Ingredients:
- Thumb-sized piece of ginger, peeled
- 2 cloves of garlic
- Large handful of fresh coriander
- 1 stick lemongrass, roughly chopped
- 2 red or green chillies, seeds discarded (use less for milder heat)
- 1 tsp turmeric
- 2 red onions, thinly sliced
- 1 tin coconut milk
- Sunflower or groundnut oil
- Zest and juice of a lime
- Extra lime wedges for serving
Serves: 2
Method:
- Prepare the Mussels: Scrub and de-beard the mussels if needed. Rinse well in cold water and discard any that don’t close when tapped.
- Make the Spice Paste: Blend ginger, lemongrass, coriander stalks and leaves, garlic, and chillies into a paste using a food processor or hand blender.
- Cook the Onions: Heat oil in a wok, then add the sliced red onions. Fry for about a minute over high heat.
- Add the Spice Paste: Stir in the spice paste and cook for an additional two minutes.
- Add Coconut Milk: Pour in the tin of coconut milk, bring to a boil, then add lime zest and mussels.
- Simmer: Cook with the lid on for about 5 minutes, or until the mussels open. Squeeze in lime juice and stir.
- Serve: Garnish with the remaining coriander and a wedge of lime.
Recipe and image supplied by Fish is the Dish (a Seafish initiative): Fish is the Dish