Ingredients
splash of olive oil
2 diced onions
2 medium size red chillis - depending on your taste
4 finely chopped garlic cloves
1 tbsp lemon grass - either fresh or bottled
3 chopped tomatoes
finely chopped coriander
Fresh mussels - scrubbed & with beards removed
3 tins coconut milk
juice of 2 lemons
freshly ground black pepper
finely chopped parsley
Preparation
add oil to deep pot & saute onions, chillis, garlic & lemon grass until onions start to brown. Add the tomatoes, coriander & mussels, & cover with the coconut milk. Stir to mix all ingredients. Gently bring to a simmer, without boiling - cook for a further 5 minutes after the mussels open. Squeeze in the lemon juice, & if desired, add a splash of bourbon . Add pepper to season. Serve in soup/deep bowls, sprinkle with parsley just before serving
Best by itself, with big hunks of warm crusty bread to soak up the juices. Discard any mussels that do not open.
