Jamie Oliver Challenge Submission 3: Wok Cooked Fragrant Mussels

A relatively simple preparation although shellfish such as mussels can be daunting if you haven't had the pleasure of cooking them before.

I was a bit hesitant to stray away from my usual mussel recipe (which uses white wine, garlic and more butter than I care to quantify here), but I was pleasantly surprised by how fresh the broth was and how well the lemon grass, ginger and coriander worked with the mussels.

-Chef Andrew

RECIPE:

2kg / 4½ lb live Mussels
Olive oil
2 cloves of garlic, finely sliced
3 sticks of Lemon grass, outer leaves removed, finely sliced
2 fresh chillies, red, green or both
3 tablespoons finely sliced ginger
2 handfuls of fresh coriander, pounded or finely chopped
1 tablespoons sesame oil
Salt and freshly ground black pepper
5 Spring onions
Juice of 3 limes
1 x 400ml tin of coconut milk

Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.