Mussels with Thai flavours

Method

1. Check the mussels carefully, discard any broken or open shells. Wash well, drain. Crush the garlic and chop the chillies finely. Heat a little oil on a medium heat, add the garlic and chilli and lemongrass and fry for a minute or two.

2. Add the nam pla and kaffir lime leaves and then the mussels. Cover with a folded tea-towel or the lid of the pan. The mussels will open in just a few minutes.

3. Add the chopped coriander to the mussel juices. Divide the mussels between four hot plates, pour the hot juices over the shellfish and serve immediately.