Mussels La Rochelle

I call this meal Mussels La Rochelle as it brings back lovely memories of our holidays there, sitting in a harbour side bistros eating enormous bowls of Moules Frites washed down with Pelforth lager for the adults and Orangina for the kiddiwinks. It's different from classic moules mariniere as I've used some Thai flavours and chilli.

Ingredients for 4 as a starter or a main course for 2

1.75kg mussels

1 garlic clove, finely chopped

2 shallots, finely chopped

15g butter

1 lemon grass, bashed and bruised

1 tin of light coconut milk
1 tbsp fish sauce
1 tbsp sweet chilli sauce

2 handfuls of coriander leaves, coarsely chopped, 1 stirred into the mussels and 1 as garnish
1 lime, cut into wages

1 red chilli, finely sliced

Crusty bread, or skinny chips to serve. 

Method

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter, in a large pan big enough to take all the mussels with room to spare. 

Add the mussels, coconut milk, lemongrass, coriander and the chilli, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. Remove the lemongrass and stir in the second handful of coriander and remove from the heat. Squeeze in half the lime and serve in four large warmed bowls and serve with lots of crusty bread or skinny chips and the wedges of lime.