Ingredients
5 coriander sprigs, leaves & stems separated
400 ml can coconut milk
2 lemongrass, halved & bruised
Thumb-size piece ginger, thickly sliced (or galangal)
6 lime leaves, crushed
2 small green chillies, crushed
½ tsp SIDS CRAZY LEMON
125 ml coconut cream
500 g NZ green lipped mussels, scrubbed
2 tbsp fish sauce
2 tbsp fresh lime juice
Directions
Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 minutes. Add the lime leaves, SIDS CRAZY LEMON and chillies, then stir in the coconut cream.
Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won’t boil over. Bring the liquid back to the boil, then simmer for a few minutes, shaking the pot every so often so the mussels move around and open up – this should take about 3-5 minutes.
When all the mussels are open, add the lime juice but don’t boil again. Taste, and if you like it, good – otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.
