Mussels with Lemon Grass, Chilli and Garlic

• 500 g (1 lb 2 oz) black mussels
• 250

Scrub and de-beard the mussels, then set aside. In a wok over high heat, add the chicken stock and mussels, cover with a lid and cook for 5 minutes, or until the mussels open. (Discard any that do not open.) Strain the mussels, reserving the cooking liquid for later use.

Put the wok back over medium heat, add the oil and gently fry the lemon grass, onion, garlic and chilli. Once golden,