Ingredients

• 1 tbsp olive oil
• 2 shallots
• finely sliced
• 1 stalk lemongrass
• lightly crushed
• 1 bird's-eye chilli
• finely chopped
• 100ml/3½fl oz white wine
• 450g/1lb mussels
• washed and de-bearded (discard any mussels that remain open after washing)
• 440ml/15½fl oz coconut milk
• 150g/5oz lychees (fresh or canned; peel them if using fresh)
• salt and freshly ground black pepper
• 1 tbsp chopped fresh coriander
• to serve
• lime wedges
• to serve

Directions

• Heat the olive oil in a large non-stick pan with a lid. Add the shallots
• lemongrass stalk and chilli and fry until softened but not coloured.
• Add the white wine to the pan and bring to a boil.
• Add the mussels
• coconut milk and lychees. Cover the pan with a lid and give it a good shake.
• After 2-3 minutes
• when the mussels have opened
• season well with salt and freshly ground black pepper. Discard any mussels that haven't opened.
• To serve
• spoon the mussels into bowls and garnish with the coriander sprinkled over the top and the lime wedges alongside.