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Mussels steamed in coconut milk, lime and coriander

Rachel Allen from Market Kitchen
Serve Rachel Allen's Thai-inspired mussels with garlic bread for dunking

Mussels steamed in coconut milk, lime and coriander

Method

1. Put the onion, garlic, chillies, fish sauce, lime juice and coriander into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.

2. Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.

3. When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.

4. Serve the mussels in their shells with the broth and roast garlic bread.

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Serves: 10

Prep: 5 min
Cook: 15 min

Ingredients
1 large onion, chopped
5-10 garlic cloves, crushed
2 red or green chillies, deseeded and chopped
1 x 400g can coconut milk
1-2 tbsp nam pla (Thai fish sauce)
1 lime, juice only
1 tbsp chopped Coriander
80 Mussels, scrubbed
roast garlic bread, to serve