- 1kg mussels, scrubbed and de-bearded
- 2 sticks of lemongrass, trimmed and finely chopped
- 4 kaffir lime leaves, shredded
- 1 red chilli, chopped
- 5cm ginger, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 teasp. turmeric
- Pinch of brown sugar
- 1 teasp. fish sauce
- Zest and juice of one lime
- 400ml tin of coconut milk
To Serve
- Scallions
- Fresh coriander
- Crusty bread