Coconut, ginger and kaffir lime mussels

SERVES 4 READY IN 20 MINS, PLUS SCRUBBING

2tbsp 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 2tbsp fish sauce

Juice of 1 lime 2kg mussels, cleaned Thai basil or coriander, to serve

1

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 mins, stirring often.

Add the lime leaves, ginger, garlic and chilli and cook for a further minute or so. Pour in the coconut milk, fish sauce and lime juice and bring to a simmer. 2

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