Adding a pile of vermicelli noodles makes this into a more substantial main course. You could also serve it with cooked rice.
fresh mussels, I allow at least 10 per person
100 grams vermicelli noodles
lemon wedges and coriander to serve
2 cloves garlic
1–2 long red chillis, seeds removed or left in for a fiery sauce
2cm-piece peeled fresh ginger
big handful coriander, plus extra to serve
1 large stalk lemongrass, grated on a fine microplane grater
zest and juice 1 large lime
400ml-tin coconut cream
1 tablespoon fish sauce
lemon wedges, to serve
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.