Serves 4 as an entrée or 2 as a main meal

  • 1 kg black mussels, cleaned, debearded
  • 1 tbsp peanut oil
  • 4 green onions (shallots), trimmed, sliced
  • 3 garlic cloves, finely chopped
  • 1 small red bird’s eye chilli, deseeded, chopped
  • 1 stem lemongrass, trimmed, crushed, halved lengthways and thinly sliced (use white part only)
  • 1 tsp ground turmeric
  • 400ml can coconut cream
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 1/3 cup coriander leaves, chopped
  • Coriander leaves and lime wedges

Heat oil in a large saucepan over medium heat. Add green onions, garlic, chilli and lemongrass. Cook, stirring for 2 minutes, or until softening. Stir in turmeric and cook for 1 minute.

Scoop thick white coconut cream from the top of the can into the saucepan.

Cook, stirring, for 1 minute. Add remaining coconut cream, fish sauce, lime juice and sugar. Stir to combine. Cover and bring to a boil over medium-high heat. Adjust flavours to your taste if liked.

Add mussels, cover and cook, shaking the pan occasionally, for 3-4 minutes until all have opened. Remove from heat and toss in the chopped coriander.

Serve in deep bowls with extra coriander leaves and lime wedges.