Homes & Gardens




2 tbsp groundnut oil
4 shallots, finely chopped
2 kaffir lime leaves, very finely sliced Thumb-sized piece ginger, peeled and sliced into fine matchsticks
2 garlic cloves, finely chopped
4 red chillies, deseeded and finely sliced
400ml tin coconut milk
2 tbsp fish sauce
1 lime, juiced
2kg mussels, cleaned Thai basil or coriander, to serve

Heat the oil in a large wok or a large, wide pan with a lid. Fry the shallots, over a medium heat for 2-3 minutes, stirring often. Add the lime leaves, ginger, garlic, chilli and cook for a further minute or so. Pour in the coconut milk, fish sauce and lime juice and bring to a simmer.

Add the mussels, put on the

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