Chilli and lemongrass mussels
Preparation: 15 minutes Cooking: 15 minutes Serves: 4 Ingredients
1 cup dry white wine 3 cups fish stock 2 stalks lemon grass, bruised 1 onion, chopped 2 red chillies, de-seeded, sliced 2 cloves garlic, sliced 1 tbsp freshly grated ginger 11⁄2kg mussels, scrubbed well, beards removed cup freshly chopped coriander cup freshly chopped mint
Place wine and stock in a large saucepan. Add lemon grass and onion. Bring to the boil. Cover pan. Reduce heat and simmer for about 10 minutes. Stir in chillies, garlic and ginger. Add mussels. Re-cover and allow to steam for 5 minutes. Remove from heat. Discard any mussels that do not open. Remove and discard lemon grass stalks. Stir mint and coriander leaves through broth. Divide mussels between four serving bowls. Spoon over hot broth. Serve immediately.