Mussels with Ginger, Chilli & Coconut Cream

Ingredients

• 2 tsp oil
• 1 tsp Gregg's Crushed Garlic
• 1 tsp Gregg's Crushed Ginger
• 1 tsp Gregg's Crushed Chilli
• 1/2 tsp finely grated lemon or lime zest
• 3/4 cup coconut cream or coconut milk
• 2 tsp fish sauce
• 24 mussels in the shell, beards removed
• 1/4 cup chopped coriander

Method

Heat the oil in a large saucepan over medium heat. Add the Gregg's Crushed Garlic, Gregg's Crushed Ginger and Gregg's Crushed Chilli and cook, stirring for 1 minute or until fragrant.

Add the lime or lemon zest, coconut cream or milk and fish sauce. Bring to the boil, stirring.

Add the mussels. Cover the pan and cook over medium high heat for 4 to 5 minutes or until the mussels have opened. Shake the pan occasionally. Discard any unopened mussels.

Divide the mussels between serving bowls, spoon over some of the coconut broth and garnish with coriander leaves.

Serve with crusty bread.