Mussels with Chilli, Lime and Coconut

These Vietnamese-style mussels are cooked in a fragrant blend of sweet coconut milk and citrusy lemongrass. The rich, aromatic broth perfectly complements the fresh mussels, and the addition of garlic, ginger, and a hint of chilli bring complexity and a subtle kick.

These can be enjoyed as a main course or appetiser, and this dish pairs well with steamed jasmine rice or crusty bread to soak up the delicious broth.