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


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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