COCONUT, GINGER AND KAFFIR LIME MUSSELS

SERVES 4

2 tbsp groundnut oil

4 shallots, finely chopped

2 kaffir lime leaves, very finely sliced Thumb-sized piece ginger, peeled and sliced into fine matchsticks

2 garlic cloves, finely chopped

4 red chillies, deseeded and finely sliced 400ml tin coconut milk

2 tbsp fish sauce

1 lime, juiced

2kg mussels, cleaned

Thai basil or coriander, to serve

Heat the oil in a large wok or a large, wide pan with a lid. Fry the shallots, over a medium heat for 2-3 minutes, stirring often. Add the lime leaves, ginger, garlic, chilli and cook for a further minute or so. Pour in the coconut milk, fish sauce and lime juice and bring to a simmer.

Add the mussels, put on the lid and steam for 4 minutes or so, until all the mussels are open (discard any that stay closed). Serve the mussels scattered with Thai basil leaves, with lime wedges and crusty bread on the side.

COOK’S TIP To prepare mussels, scrub the shells under cold running water. Remove any ‘beards’ from the shells