Oriental mussels

In a large pot or wok, sauté the finely diced onion until translucent. Add the garlic, ginger, and Oriental Rub and continue cooking, stirring constantly for a further 3 minutes.

Turn up the heat and add the wine and the fish sauce. Once bubbling, toss in the mussels, pop the lid on and leave for 10 minutes or until the mussels have all opened.

Ensure that the lid is tight fitting so that none of the steam escapes and give the wok a good shake every few minutes so thatthe mussels cook evenly.

Remove the mussels with a slotted spoon and set aside. Add the coconut cream to the wok and simmer for 5 minutes.

Taste the sauce at this stage. If it needs more salt add another glug of fish sauce or if you prefer, soya sauce.

Add the mussels back into the sauce and give it a good toss to make sure all the mussels are well coated with the delicious, aromatic sauce.

Garnish with fresh coriander and serve immediately with Jasmine rice and a wedge of lime.

Note: Please discard any mussels that are open before you cook them, especially if they remain open after tapping on the shell.

This indicates that they are no longer alive and therefore no longer fresh. In the same vein, also discard any mussels that have not opened during cooking.

Ingredients

• 2.5 kg fresh mussels, cleaned
• a glug of vegetable or peanut oil
• 6 shallots or 2 onions
• 1 tbsp grated ginger
• 1 tsp chopped garlic
• 2 stalks lemongrass, bruised and split in half
• 2 red chillies, whole or chopped (optional)
• 1 tbsp NoMU Oriental Rub
• NoMU Just Salt
• 1 cup white wine
• 2 tbsp Thai fish sauce
• 1 cup coconut cream
• fresh coriander to garnish