Ingredients

Method

• 1 x 400 ml can coconut milk
• 2 stalks lemon grass
• Sliced fresh ginger
• Chopped chilli
• Blended coriander
• 2 cloves crushed garlic
• 500 g fresh mussels
• Warm rice noodles

Method

Ingredients

Bring the can coconut milk, stalks lemon grass, sliced fresh ginger, chopped chilli, blended coriander and cloves crushed garlic to a gentle simmer.
Add fresh mussels and cook for 15 to 20 minutes, or until the shells have opened. Ladle onto warm rice noodles and serve.