Fish Trip Cafe

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— Mussels in Lemongrass & Coconut Milk (serves 2) —

2 tablespoons sunflower oil

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 lemongrass stalk, finely chopped

2 kaffir lime leaves, finely sliced

1/2 – 1 red chilli, deseeded and chopped

400ml coconut milk

1/2 tablespoon fish sauce

1/2 lime

Some coriander leaves

Crusty bread to serve

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Heat the sunflower oil in a large pot. Add the shallot, garlic, lemon grass, kaffir lime and chilli, cook over medium heat until until soft and fragrant about 3 minutes.

Add the coconut milk and fish sauce and bring to the boil. Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 to 7 minutes until the mussels have opened. Finish with the squeeze of line and garnish with coriander leaves.

Serve with crusty bread.