Mussels in spiced broth

• coriander5

  sprigs, leaves and stems separated, plus extra for serving

• coconut milk↗400ml ml
• lemongrass2

  halved and bruised, plus a thumb-size piece ginger, thickly sliced (or galangal if you have it)

• lime leaves6

  crushed

• small green chillies↗2

  crushed

• coconut cream↗125ml ml
• mussels↗500g g

  scrubbed

• fish sauce↗2 tbsp tbsp
• fresh lime juice↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.

2. 2

   Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won’t boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up – this should take about 3-5 mins.

3. 3

   When all the mussels are open, add the lime juice but don’t boil again. Taste, and if you like it, good – otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.