MUSSELS WITH LEMONGRASS AND GINGER

6 servings (as a starter)

In Vietnam, you would have this with the vegetable morning glory, but it can be hard to find in South Africa. Watercress is not the same but works well. Try to source it in bunches rather than bags, as it is usually much fresher. Or you can leave it out and have just the mussels and the broth.

1.2kg mussels

2cm square piece fresh ginger,

peeled and sliced

3 stalks lemongrass, bashed

and sliced thinly, lengthwise 2 garlic cloves, thinly sliced

1 red bird’s-eye chilli, sliced

(deseeded or not, depending

on how much heat you want) 2t fish sauce (or to taste)

1/2-1t sugar (or to taste)

1 lime, juiced (or to taste)

100g watercress

15g thai basil, leaves picked,

to serve

1. Wash the mussels well, scrubbing off barnacles and removing the ‘beards’. Tap each one on the side of the sink – if it does not close when you tap it, throw it away. 2. In a large pan, bring 300ml water to just below boiling point. Turn the heat down to medium and add the mussels. Cover and cook for about four minutes, or until the mussels have opened, shaking the pan a few times. Strain the cooking liquor from the mussels in the colander. Throw away any that have not opened. 3. Strain the cooking liquor into a clean pan through a sieve lined with muslin. Add the ginger, lemongrass, garlic and chilli, and 400ml water. Bring to the boil. Simmer, covered for 15 minutes, then taste. You want a broth that is quite strong but not too salty – you can add more water if you wish, or simmer to reduce. 4. Add the fish sauce, sugar and lime juice to taste – remember that you will be returning the mussels to the broth and you want a balance of salty, sour and slightly sweet. 5. Cook the watercress in the broth for about two minutes, or until wilted. Add the mussels, heat through quickly and serve in bowls, garnished with the Thai basil leaves.