Ingredients
| 1 tablespoon neutral oil | |
| 2 tablespoons fermented green chilli paste | |
| 1 x 400ml can coconut milk | |
| 200ml water | |
| 10-12 green-lipped mussels, cleaned | |
| a handful torn greens such as watercress or spinach | |
| juice of 1 lemon | |
| coriander, to serve |
Instructions
| 1. | Heat the oil in a large pot over a medium heat. |
| 2. | Add the fermented paste and cook for 2 minutes, stirring with a wooden spoon. |
| 3. | Add the coconut milk, water and mussels. |
| 4. | Cover the pot with a lid and leave to cook for 6-8 minutes. |
| 5. | Give the pot a gentle shake while the mussels cook, to move them around in the cooking liquid. |
| 6. | Once the mussel shells have opened, add greens and remove from the heat. |
| 7. | Discard any mussels that haven’t opened. |
| 8. | Transfer the mussels and their cooking liquid to a serving dish and sprinkle with lemon juice and coriander. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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