Coconut Lemongrass Mussels.

Serves 4

Ingredients:

• 2kg fresh mussels, cleaned and debearded

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 chilli, deseeded and diced

• 1 stalk lemongrass, trimmed and diced

• Can green curry paste

• 400ml can of coconut milk

• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• 1/4 cup chopped fresh coriander

• Lime for serving

Instructions:

1. To cook sauce: In a pot heat the olive oil over medium heat and add half a can of the curry paste and cook down for one minute or until fragrant. Add the chilli, lemongrass and garlic and cook stirring for another minute or two. Add the coconut milk, sugar and fish sauce and bring to a simmer. Reduce heat to low and heat through stirring occasionally. Add more sugar (sweet) or fish sauce (savoury) to taste.

2. In a separate pan or wok with a lid: Heat up the pan and add a quarter cup of water. Add the mussels (don’t overcrowd the pan, if too many do in two batches). Cover the mussels with a lid and leave to steam undisturbed for around 4 minutes until the mussels start opening. Once the mussels have opened take off the heat and add to your serving bowl.

3. Pour the sauce over the cooked mussels and garnish with chopped fresh coriander. Squeeze over half a lime and serve with fresh toasted crusty bread. Enjoy!