Ingredients

• 50g/1¾oz unsalted butter
• 2 shallots
• finely chopped
• 2 lemongrass stalks
• tough outer leaves discarded
• soft core finely chopped
• 2 garlic cloves
• finely chopped
• 10cm/4in piece fresh root ginger
• peeled
• finely chopped
• 1-2 red chillies (depending on their heat)
• finely sliced
• 200ml/7oz white wine
• 330ml/11fl oz coconut water
• 160ml/5½fl oz coconut cream
• 2kg/4lb 8oz mussels
• rinsed
• scrubbed
• beards removed (discard any mussels that do not close tightly when tapped firmly)
• 2 tbsp olive oil
• 1 loaf sourdough bread
• thickly sliced
• 2 tbsp roughly chopped fresh coriander leaves
• salt and freshly ground black pepper

Directions

• Melt the butter in a heavy-based
• lidded pan over a medium heat. Add the shallots
• lemongrass
• garlic
• ginger and chilli(es) and fry for 4-5 minutes
• or until softened but not coloured.
• Increase the heat to high
• then pour in the wine
• coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes
• or until the mussels have opened (discard any mussels that do not open during cooking).
• Meanwhile
• heat a griddle pan over a high heat. When the pan is hot
• drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side
• or until chargrill marks appear on both sides.
• When the mussels have cooked
• stir in the coriander leaves
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the mussels
• and the cooking liquor
• into four bowls. Serve the bread alongside.