500 g mussels

2 tbsp sesame oil

4 cloves garlic - finely chopped

2 shallots - finely chopped

2 cm piece of ginger - peeled and finely sliced

½ bunch fresh coriander - washed and torn

½ lemon - zest only

2 stalks of lemon grass - bashed

284 ml fresh fish stock

1 tsp fish sauce

200 ml coconut milk

salt and freshly ground black pepper, to taste

1. Clean the mussels by rinsing in cold water and detaching any beards. Discard any open mussels that do not close when lightly tapped. Drain and put to one side in a large bowl.

2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft, add the ginger, coriander, lemon zest and lemon grass, sweat out for 2-3 minutes.

3. Add the fish stock and fish sauce to the pan, then reduce gently. Season to taste.

4. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the coconut milk and serve immediately sprinkled with the coriander leaves.

Ingredients