Spicy mussels with coconut & coriander

Name: Spicy mussels with coconut & coriander
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp coconut oil; 2 echalion shallots, finely sliced; 2 clove/s garlic, finely sliced; 1 stick lemongrass, trimmed and finely sliced; 25 pack pack coriander, stalks finely chopped, leaves picked; 2 Thai green chillies, finely sliced; 200 ml can coconut milk; 200 g packs Cooked Scottish Mussels, drained; ½ tbsp fish sauce; ½ lime, juice; Fresh crusty bread, to serve

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.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

2 tbsp coconut oil
2 echalion shallots, finely sliced
2 clove/s garlic, finely sliced
1 stick lemongrass, trimmed and finely sliced
1/2 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

Method

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.