Mussels with Lemongrass, Coconut and Coriander

Scrub the mussels and pull off the beards.

Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 10 minutes then drain and cut with scissors into shorter lengths.

Sauce: Roughly chop the garlic, chillis, ginger and coriander and place in a food processor along with the lemongrass, lime zest and juice and a glug of the coconut cream. Process until smooth and bright green.

Tip into a large saucepan and stir in the remaining coconut cream. Bring to the boil and simmer for 5 minutes. Add the mussels, cover and cook, stirring a few times, until all the mussels have opened. Stir in the fish sauce, adding a little more if needed. Discard any unopened mussels.

To serve: Place the noodles in serving bowls, then top with the mussels and spoon over the sauce. Serve with lemon wedges and extra coriander. Serves 4.