Ingredients

Method

• 500 ml good-quality chicken stock
• 2 t fish sauce
• 1 spring onion, sliced
• 2 lemongrass stalks
• 4 lime leaves
• 1 x 3 cm ginger piece, thinly sliced
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 3 kg fresh West Coast mussels
• Salt, to taste
• 1 lime, juiced
• 1 spring onion, sliced and placed in iced water to curl ¦
• 1 T coriander, to garnish

Method

Ingredients

Place the chicken stock, fish sauce, spring onion, lemongrass, lime leaves, ginger, garlic and shallots in a potjie or flat-bottomed cast-iron pan over medium coals.

Cover and bring to a simmer.

Add the mussels and steam for 5 minutes, until they have opened. Discard any mussels that do not open.

Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander.

Cook’s note: Make this dish on the stove just as you would over the coals.