Spicy mussels with coconut & coriander

The depth of flavour achieved with such a quick recipe is impressive, and the combination of Thai chillies, coconut milk and seafood is always a happy one. Mop up all the aromatic coconut milk with bread as you go.

Ingreadient

• 2 tbsp coconut oil
• 2 echalion shallots, finely sliced
• 2 clove/s garlic, finely sliced
• 1 stick lemongrass, trimmed and finely sliced
• ½ x 25 pack pack coriander, stalks finely chopped, leaves picked
• 2 Thai green chillies, finely sliced
• 200ml can coconut milk
• 2 x 200g packs Cooked Scottish Mussels, drained
• ½ tbsp fish sauce
• ½ lime, juice
• Fresh crusty bread, to serve

Step by step

Put the coconut oil in a large, lidded saucepan and add the shallots, garlic, lemongrass, coriander stalks and chillies. Cook over a medium-low heat, stirring, for 6-8 minutes. Add the coconut milk and bring to the boil. Bubble for 2 minutes, then stir in the mussels and put on the lid. Cook for 5 minutes, until the mussels are piping hot, then stir in the fish sauce and lime juice. Ladle into large bowls, scatter with the coriander leaves and serve with fresh crusty bread on the side.