Steph's Thai Mussels

Fishboxer Stephanie Birkett from Cheshire

Ingredients

1 onion finely chopped
1 fresh lemongrass stalk smashed
Thumb size piece of grated fresh ginger
1 chilli finely chopped (reserve 1/2 for sprinkling on top)
2 garlic cloves
A handful of fresh coriander
Olive oil
1 Bag of Fishbox mussels
1 pint of fresh chicken bone broth (any stock will do)
1 tin of coconut milk

Method

Add the onion, lemongrass, ginger, garlic and half of the chilli to a pan with a tsp of olive oil to a large pan. 

Lightly sautée all ingredients until soft.

Add 1 pint of chicken stock and bring to the boil.

Add cleaned and debearded mussels, place lid tight on the pan and steam the mussels until
they're all open.

Add a tin of coconut milk, bring back to the boil quickly then add coriander and remaining
chilli. 

Serve straight away, crusty bread and a big spoon for slurping and mopping up the sauce is
a must.