Thai-style Mussels

• 1kg fresh mussels, cleaned under running cold water 4-5 times
• bashed lemongrass stalk
• Handful of Thai sweet basil leaves

THE PASTE

• 2 garlic cloves
• Thumb sized piece of galangal, or ginger
• 1 lemongrass stalk
• 2 fresh lime leaves, roughly chopped
• 4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped

THE SAUCE

• 300ml coconut milk
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• Juice of 1 lime

• Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. Discard any that have already opened.

• Finely chop all ‘The Paste’ ingredients and then pound them in a pestle and mortar until a smooth paste is formed. You may also do this in a food processor with a small amount of water to help form a smooth paste.

• Heat 1 tbsp vegetable oil in a wok to a medium heat and start to stir fry ‘the paste’ for 3-5 minutes until it starts to smell aromatic but loses its rawness.

• Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little.

• Pour in the coconut milk and bring to the boil and cover with a lid.

• Season with the palm sugar and fish sauce and allow to boil for a further minute.

• Remove from the heat and then squeeze the lime juice in and add a generous handful of fresh coriander and Thai sweet basil in just before serving.