2 kg/4 ½ lb of mussels - washed
1 tablespoon of sesame oil
2" piece of lemon grass - finely chopped
1" piece of ginger - peeled and finely chopped
½ onion - finely chopped
1 red chilli - sliced
1 green chilli - sliced
2 lime leaves
½ tin of coconut milk
1-2 teaspoons of nam pla
200ml/7oz of fish or chicken stock
zest and juice of 1 lime
handful of coriander leaves - finely chopped

METHOD

In a large saucepan, heat the oil and cook the ginger, lemon grass, onions, chilli and lime leaves for approximately 2 minutes. Pour the coconut milk in and simmer for a while before adding the stock, nam pla, lime juice and coriander. Add the mussels to the ingredients. Place a lid on the saucepan and cook until the mussels have opened (approximately 2 minutes). Serve hot with a sprinkling of coriander.

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