2kg mussels in the shell, cleaned and debearded
2 tablespoons peanut oil
1 lemongrass stem, finely chopped
1 fresh long green chilli, thinly sliced
1 fresh long red chilli, thinly sliced
2 golden shallots, thinly sliced
4 garlic cloves, thinly sliced
1 x 3cm piece ginger, julienned
handful of coriander (cilantro), washed, leaves picked and roots chopped
1 x 400g tin chopped tomatoes
1 x 270ml tin coconut milk
1. Rinse the mussels and drain well.
2. Place a large heavy-based saucepan or stockpot over medium–high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.
3. Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, then cover and bring to the boil. Cook for 5 minutes, shaking the pan a few times, until all the mussels are open. Discard any un-opened mussels.
4. Serve garnished with the coriander leaves.