Sautéed Channel Mussels
From the Bath House Spa at New Park Manor, Brockenhurst, New Forest, Hampshire4 1⁄2 pounds live mussels, cleaned
2 shallot onions, finely chopped
4 lemongrass stalks, finely chopped
2 tablespoons fresh ginger, chopped
2 red chilies, deseeded and chopped
2 garlic cloves, chopped
1 tablespoon rapeseed or vegetable oil
13 ounces canned coconut milk
Handful of chopped fresh coriander
1. Heat oil in a large pan. Add the chopped shallots, lemongrass, ginger, chilies and garlic, and gently cook until soft but not browned. Then add the coconut milk and bring to a boil.
2. Add mussels to the pan, cover and cook for about 3 minutes, shaking the pan a couple of times. Make sure that all mussels have opened.
3. Stir in the chopped coriander and salt, if needed.
4. Serve in a large, warmed bowl with lime wedges and fresh crusty bread.