Name: Thai-style mussels and noodles in lemongrass-coconut broth
Yield: 4
Ingredients: 400 ml canned coconut milk; 50 ml fish sauce; 1 tbsp soy sauce; 2 lemongrass stalks, bruised; 2 kaffir lime leaves, crushed in your hand; 2 tbsp coconut oil; ½ small onion, thinly sliced; 2 garlic cloves, finely chopped; 2 small red chillies, thinly sliced, plus extra to serve; 1 kg mussels, cleaned; 400 gm dried rice noodles; Juice of 1 lime, or to taste, plus extra wedges to serve; 20 gm light palm sugar, finely chopped, or to taste; To serve: coriander

Ingredients

400 ml canned coconut milk

50 ml fish sauce

1 tbsp soy sauce

2 lemongrass stalks, bruised

2 kaffir lime leaves, crushed in your hand

2 tbsp coconut oil

½ small onion, thinly sliced

2 garlic cloves, finely chopped

2 small red chillies, thinly sliced, plus extra to serve

1 kg mussels, cleaned

400 gm dried rice noodles

Juice of 1 lime, or to taste, plus extra wedges to serve

20 gm light palm sugar, finely chopped, or to taste

To serve: coriander

Method

Main

1.Combine coconut milk, fish sauce, soy sauce, lemongrass and lime leaves in a saucepan and simmer over medium heat until flavours develop (6-8 minutes).

2.Meanwhile, heat oil in a separate saucepan over medium-high heat, add onion, garlic and chilli and fry, stirring occasionally, until tender (2-3 minutes). Add mussels, cover with a lid and cook, shaking pan occasionally, until mussels open (2-3 minutes).

3.Cook noodles in a saucepan of boiling water until tender (1-2 minutes), drain and divide among bowls.

4.Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste. Ladle mussels and broth over noodles, top with extra chilli and coriander and serve with lime wedges.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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