Mussels Steamed in Coconut Milk, Lime and Cilantro

Serve these Thai-inspired mussels with garlic bread for dunking.

• Ready In: 20 mins
• Serves: 3-4

Ingredients

• 1  large onion, chopped
• 5 -6  garlic cloves, crushed
• 2  red chili peppers, deseeded and chopped
• 2 (14 ounce)  can coconut milk
• 4  tablespoons fish sauce
• 2  limes, juice only
• 3  tablespoons cilantro, chopped
• 4 1⁄2 lbs mussels, scrubbed

Directions

1. Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
2. Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
3. When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
4. Serve the mussels in their shells with the broth and some garlic bread.