SPICED COCONUT MUSSELS

Prep time: 9 minute. Serves: 2. Recipe by: Seafish.

INGREDIENTS

500g fresh mussels Thumb-sized piece of ginger, peeled 2 garlic cloves

Large handful of fresh coriander

1 stick of lemongrass, roughly chopped 2 red or green chillies, deseeded (use less if you want less heat)

1 tsp ground turmeric

1 tbsp sunflower oil or groundnut oil 2 onions, thinly sliced

400ml tin reduced-fat coconut milk Zest and juice of 1 lime, plus wedges for serving

METHOD

1. Cooking mussels is a lot quicker than you think! These Thai-inspired mussels are enough to give you the holiday feels but – cooked in just 15 minutes – they’re a lot quicker than jumping on a plane.

2. Clean the shellfish thoroughly and make sure all the shells are tightly closed and without any gaps or cracks. Discard any with shells that are damaged or open.

3. Place the ginger, garlic, coriander (reserve a little for garnishing), lemongrass, chilli and turmeric into a food processor or hand blender bowl. Process until a paste is formed.

4. Heat the oil in a large lidded pan, then add the onions and fry for 1 minute over a high heat.

5. Add the spice paste and cook for 2 minutes more.

6. Add the coconut milk, bring to the boil and add the lime zest and the mussels.

7. Cook with the lid on for about 5 minutes, or until the mussels open. Discard any mussels that don’t open. Add a squeeze of lime juice and stir.

8. Chop the remaining coriander. Serve in bowls garnished with the chopped coriander and lime wedges. Delicious with chunks of crusty bread to mop up the sauce.