LEMONGRASS, CORIANDER & CHERVIL MUSSELS
2 tbs extra virgin olive oil 1 bunch coriander, roots washed and
trimmed, sprigs reserved 3 Asian (red) eschalots, thinly sliced 3 garlic cloves, thinly sliced 2 lemongrass stalks, bruised 2cm piece (10g) ginger, thinly sliced 400g can chopped tomatoes 400ml pure (thin) cream 1kg pot-ready mussels Chervil sprigs and torn baguette, to serve
Heat oil in a deep frypan with a fitted lid over medium heat. Add coriander roots, eschalot, garlic, lemongrass and ginger, and cook, stirring occasionally, for 4 minutes or until eschalot is softened. Add tomatoes and cream, and bring to a simmer. Simmer, stirring occasionally, for 10 minutes or until slightly reduced. Add mussels, cover with a lid and cook, shaking pan occasionally, for 3-4 minutes or until mussels have opened. Discard any mussels that remain closed. Season broth. Scatter with coriander sprigs and chervil, and serve with baguette.