Ingredients

• 135g/4¾oz butter
• 1 onion
• finely chopped
• 300g/10½oz risotto rice
• 900ml/1½ pints vegetable stock
• 1½ limes
• finely grated zest of 1½ limes
• fruit of ¾ of a lime peeled
• cut into segments
• chopped
• 90g/3¼oz parmesan cheese
• grated
• sea salt and freshly ground black pepper
• 2kg/4lb 8oz fresh mussels
• 1 tbsp olive oil
• 30g/1oz butter
• 30g/1oz ginger
• peeled and thinly sliced
• 1 red chilli
• seeds removed
• cut into thin slices
• 2 lemongrass stalks
• halved and bruised
• 4 tbsp coconut milk
• 4 tbsp whipped cream
• 1 handful fresh coriander
• leaves only
• chopped
• sea salt and freshly ground black pepper

Directions

• For the lime risotto
• heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes
• stirring occasionally
• until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion.
• Add the stock
• little by little
• stirring continuously until the liquid is absorbed
• then adding more stock. Carry on adding stock
• stirring and then continue to add more stock until the rice has a lovely
• creamy texture. Make sure the risotto does not stick to the bottom of the pan.
• At the last minute
• stir in the chopped lime segments
• the lime zest
• parmesan and the rest of the butter. If the risotto is too thick
• add a few more spoonfuls of stock to loosen it up
• then season with salt and pepper. Serve immediately.
• For the moules mariniers with lemongrass and chilli
• remove and discard the beards from the mussels and wash them in a bowl under cold running water
• scrubbing to remove all traces of grit. Discard any that float
• any that are broken or any open ones that don’t close when tapped.
• Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam
• add the ginger
• chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed.
• Remove from the heat and add the whipped cream and coriander and season with salt and pepper.
• Serve immediately
• in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside.