- 2 tbsp fragrant Thai base
- 400 ml tin reduced fat coconut milk
- 2 red chillies, deseeded and chopped
- 2 limes, zest and juice, plus extra wedges to serve
- 1 tbsp mirin
- 2 large pak choi, washed and sliced
- 2 kg live mussels, scrubbed and debearded (discard any with broken shells and those that don't close when tapped)
- 15.5 g fresh coriander, leaves chopped
- White crusty bread, to serve
In a large pan over a medium heat, fry the Thai base for 1-2 minutes until fragrant. Pour in the coconut milk and 100ml water and bring to the boil. Reduce to a simmer and cook for 2 minutes.
Add the chillies, lime zest and juice, mirin, pack choi and mussels. Cover with a tight-fitting lid and cook for 3-4 minutes, or until the mussels open. Discard any mussels that remain shut.
Garnish the mussels with the coriander and serve with the bread and a wedge of lime on the side.
Cook’s tip: halfway through cooking time, use a long handled cooking spoon to carefully stir the mussels in the saucepan. This will make sure that all of the mussels cook in the same length of time