Thai mussels & prawns

• red chilli↗1

  chopped

• coriandersmall pack

  leaves and stalks separated

• garlic cloves↗2
• ginger↗1 thumb-sized piece

  peeled

• coconut milk↗1 x 400ml can ml

  1 x 400ml can

• lemongrass stalk1
• raw king prawns↗200g g
• mussels↗500g g

  cleaned

• lime↗1

  cut into wedges

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.

2. 2

   Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.

3. 3

   Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.