Serves: 4-6 Ingredients 2kg / 4½ lb best live Mussels Olive Oil 2 cloves Garlic (finely sliced) 3 sticks of Lemon Grass (outer leaves removed, finely sliced) 2 fresh Chilies (red, green or both) 3 tablespoons Ginger (finely sliced) 2 handfuls of fresh Coriander (pounded or finely chopped) 1 tablespoon Sesame Oil Salt and freshly ground Black Pepper 5 Spring Onions Juice of 3 Limes 1 x 400ml tin of Coconut Milk Method Place the mussels with a couple of squirts of olive oil in a large, very hot wok (or pot). Shake around and add the rest of the ingredients (except for the lime juice and coconut milk). Keep turning over until all the mussels have opened (throw away any that remain closed). Squeeze in the lime juice then add the coconut milk. Bring to the boil and serve immediately. |