1kg mussels, scrubbed and de-bearded
2 sticks of lemongrass, trimmed and finely chopped
4 kaffir lime leaves, shredded
1 red chilli, chopped
5cm ginger, peeled and chopped
2 garlic cloves, peeled and chopped
1 teasp. turmeric
Pinch of brown sugar
1 teasp. fish sauce
Zest and juice of one lime
400ml tin of coconut milk
Put the lemongrass, kaffir lime leaves, chilli, ginger, garlic, turmeric, a pinch of brown sugar, fish sauce, zest and juice of lime into a mini blender and whizz together, add 2 tablespoons of water and blend to a paste.
Transfer the paste and the coconut milk into a large saucepan and cook on a low-medium heat for 5 minutes.
Add the mussels into the sauce, cover and cook over medium-high heat for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.