INGREDIENTS
1 cup coconut milk
Pinch castor sugar
1kg Blue Mussels, scrubbed and debearded
1 tablespoon fish sauce
1 lime, juiced, plus extra for serving
Steamed jasmine rice, for serving
METHOD
Make Spice Paste: place garlic, ginger, chilli, lemongrass, shallot and turmeric into a food processor and blend into a paste, adding a little thick coconut milk if necessary to help it blend.
Heat 2 tablespoons of thick coconut milk in a wok, add Spice Paste and cook for about 5 minutes, until aromatic and oily. Add sugar and remaining coconut milk and bring to the boil. Add Mussels, cover and cook for a minute or 2, until shells start to open. As each shell opens remove it to a large serving bowl. When all Mussels have opened, stir fish sauce and lime juice through the sauce, pour over Mussels and serve with rice.
