250g black mussels
1 lime, quartered
1 chilli, chopped
10g thinly sliced ginger
1 bulb garlic, crushed
100ml coconut milk
1 stick lemongrass, bruised
1 bunch coriander, chopped
10g flat-leaf parsley, chopped
A bottle of Real McCoy Riesling
Place the washed mussels into a large pot with all the other ingredients except coriander and parsley.
Place the lid on the pot and boil until the mussels are opened. This should take no more than 5 minutes.
Roughly chop the coriander and parsley and add before eating.
To serve ‘en papillote’, line a bowl with a large square of baking paper (40cm squared), with a smaller square of tin foil (15cm squared) at the centre.
Scoop cooked mussels and a generous helping of sauce and roll to create a bag. Open at the table to release some steam and wonderful aroma.
Alternatively serve in a deep bowl with fresh bread.