Spa Cuisine Recipe: Sautéed Channel Mussels

Sautéed Channel Mussels

From the Bath House Spa at New Park Manor, Brockenhurst, New Forest, Hampshire

4 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

Sea salt

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.