Thai Mussels

• 2 kilos mussels in shell
• 1 litre of fish stock
• 2 lemongrass stalks, finely chopped
• 2 cloves of garlic
• 1 red & 1 green chili
• Root ginger, finely chopped
• Juice from 2 limes
• Fresh coriander

Scrub mussels and wash thoroughly in lukewarm water. Put the lemongrass stalks, garlic cloves, chilis, ginger, lime juice and stock in a alrge pan. Bring to the boil. Add the mussels and half a cup of fresh coriander. Cover and cook for 6 minutes, until the mussel shells are open. Serve immediately.

DISCARD ANY MUSSELS THAT DID NOT OPEN.

Serves 4 to 6.