2 kg mussels , cleaned
6 spring onions , roughly chopped
2 lemongrass , woody outer layers removed and roughly chopped
a thumb-sized piece ginger , roughly chopped
2 garlic cloves , roughly chopped
4 green chillies , roughly chopped
a large bunch coriander with roots
400 ml tin coconut milk
2 tbsp fish sauce
1 lime , juiced
1 red chilli , finely sliced
Lightly tap any mussels which are open and discard the ones that don’t close.
Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if necessary.
Heat 2 tbsp groundnut (or sunflower) oil in a large, wide pan with a lid. Add the paste you just made and fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.