MUSSELS WITH FERMENTED GREEN CHILLI & COCONUT BROTH

SERVES 4 / PREPARATION 20 MINUTES / COOKING 8-10 MINUTES

1 tablespoon neutral oil 2 tablespoons fermented green

chilli paste

1 x 400ml can coconut milk 200ml water

10-12 green-lipped mussels, cleaned a handful torn greens such as

watercress or spinach juice of 1 lemon coriander, to serve

Heat the oil in a large pot over a medium heat. Add the fermented paste and cook for 2 minutes, stirring with a wooden spoon. Add the coconut milk, water and mussels. Cover the pot with a lid and leave to cook for 6-8 minutes. Give the pot a gentle shake while the mussels cook, to move them around in the cooking liquid. Once the mussel shells have opened, add greens and remove from the heat. Discard any mussels that haven’t opened. Transfer the mussels and their cooking liquid to a serving dish and sprinkle with lemon juice and coriander.