Coconut Mussels with Red Chilli, Ginger & Lime

Ingredients

• 1 kgmussels — fresh
• 1 tbspsesame oil
• 1shallot — small
• 3 cmginger — fresh
• 2 clovesgarlic
• 1red chilli
• ½ tspturmeric
• 200 mlcoconut milk
• 1 tbspfish sauce
• 1 tspsoy sauce
• 1lime
• 2 tbspcoriander — roughly chopped, fresh

Method

1. 1

   Check the mussels and rinse them thoroughly under cold running water. Discard any damaged mussels and those that do not close after being tapped.

2. 2

   Finely chop the shallot. Grate the ginger, mince the garlic, and slice the red chilli into thin rings.

3. 3

   Heat the sesame oil in a large mussel pot. Sauté the shallot for about 2 minutes over medium heat.

4. 4

   Add the ginger, garlic, about three-quarters of the red chilli, and the turmeric. Cook for about 1 minute.

5. 5

   Add the coconut milk, fish sauce, and soy sauce. Stir and bring to a boil.

6. 6

   Add the mussels and close the lid. Cook them for 4–5 minutes over high heat, shaking the closed pot a few times in between.

7. 7

   Remove the pan from the heat once the mussels have opened. Discard any mussels that have remained closed.

8. 8

   Squeeze ½ a lime over the mussels and gently stir.

9. 9

   Divide among two deep bowls and finish with the coriander and the remaining red chilli. Cut the other half of the lime into wedges and serve alongside.