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
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 choice of La Motte Sauvignon Blanc. Both the 2022 La Motte Sauvignon Blanc or 2022 Pierneef Sauvignon Blanc will work a treat.