This is a great fresh seafood dish combining fantastic flavours.

Serves 4

2kg Live, Cleaned Mussels

400g Coconut Milk

1 Stick Lemongrass (outer leaves removed)

1 Thumb Sized piece of Fresh Ginger (skinned and grated)

2 Green Birdseye Chillies (Stalk & Seeds removed)

120g Fresh Coriander Leaves

120g Fresh Basil Leaves

600ml Chicken Stock

200ml White Wine

25ml Nam Pla

25ml Fresh Lime Juice

 

In a heavy based pot, reduce the wine & chicken stock by half.

Blend the coconut milk, lemongrass, ginger, lime juice, nam pla, chillies and 100g of the basil leaves and 100g of the coriander leaves to a puree.

Chiffonade the remaining leaves and set aside.

Heat a pot, add the mussels & cover to steam and cook for approx 5 minutes. Add the stock & wine reduction and the coconut mix and bring to the heat.

Remove any mussels that have not opened.

Portion appropriately ensuring a distribution of the sauce.

Sprinkle with the fine sliced leaves & serve.