Serves 4
Ingredients:
- 2 tbsp oil
- 2 kg cleaned mussels
- 400 ml can coconut milk
- 1/4 cup caster sugar
- 1/4 cup fish sauce
- 3 cloves of garlic
- 2 cm piece ginger
- 1 stalk lemongrass
- 6 spring onions
- 1 long green chilli
- Handful of coriander
- 2 limes
Method:
Wash and chop half of coriander stalks, garlic, ginger, white part of the lemongrass, half of the spring onions and chilli.
Process in a food processor to form a paste.
Heat oil in a large pan over medium heat.
Cook paste until fragrant.
Add coconut milk, sugar and fish sauce and bring to the boil.
Add mussels, cover with a lid and cook until mussels open.
Squeeze with lime juice.
Garnish with coriander and remaining spring onions.
Serve with rice and your La Motte Sauvignon Blanc.
