Mon, 2 September 2019
Ingredients:
4 garlic cloves, coarsely chopped
2 Thai chilis, thickly sliced
One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
Finely grated zest of 1 lime
50 ml rapeseed oil
400ml coconut milk
Juice of 2 limes
Salt
100ml white wine
400g mussels, scrubbed
400g cockles
Step 1: In a food processor, combine the garlic, chilis, ginger, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
Step 2: Heat a large pot until very hot, add in the mussels and wine cover for 30 seconds
Step 3: Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 4-5 minutes. Spoon the mussels and broth into bowls and serve. Top with some fresh coriander
