Thai midlife mussels

SERVES 2

1 kg fresh mussels 1 tsp coconut oil

Thumb-sized piece of fresh root ginger, peeled and finely grated

Thumb-sized piece of fresh turmeric, peeled and finely chopped 4 shallots, thinly sliced 2 garlic cloves, crushed 1 lemon grass stalk, tough outer layers removed and finely minced

1 large red chilli (or to taste) deseeded and finely chopped

500ml fish or vegetable stock 1 tsp clear honey 1 tbsp Thai fish sauce (nam pla) Juice of 1 lime Small handful of coriander leaves, chopped

Small handful mint leaves, chopped RINSE and scrub the mussels thoroughly, removing the beards and discarding any that are cracked or don’t shut tightly when tapped. Heat the oil in a wide saucepan or wok, add the ginger, turmeric, shallots, garlic, lemon grass and chilli and fry gently for about 3 minutes until softened. Add the stock, honey and fish sauce and bring to a simmer. Add the mussels, cover with a lid and cook for 5 minutes, or until all mussels are open. Discard any that stay closed. Stir in the lime juice and herbs and it’s ready to eat.

MIDLIFE TIP: If you crave carbs, once you’ve eaten the mussels, soak up the broth with cooked brown rice.