Mussels in lemongrass, galangal and turmeric broth

Serves 2 Starters and mains

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Method

Wash the mussels in cold water. Debeard as necessary and tap any that aren’t quite closed. If they don’t close up straight away, discard them, along with any broken ones. Sit the mussels on a bowl of ice in the fridge until needed.

Heat 1tbsp of the ghee or oil in a wide pan that has a lid over a medium heat. Add the shallot and cook for 5 minutes or so until just softening. Meanwhile, trim the lemongrass, remove its tough outer leaves and finely chop along with the garlic.

Add the lemongrass and garlic to the shallot, stir for a couple of minutes, then, without peeling, grate in the turmeric root and galangal. Add the coriander stalks and stir everything for another minute or until softening, then pour in the coconut milk, add some salt and let it simmer gently for a few minutes.

Increase the heat and add the mussels. Put the lid on the pan and let them cook, undisturbed, for 4 minutes. Meanwhile, heat the remaining 1tbsp ghee or rapeseed oil in a small frying pan over a medium heat, add the panko breadcrumbs and the chilli flakes and toss around until golden, then tip into a bowl.

Take the lid off the pan of mussels and you should see them opening. If some are still closed, replace the lid and cook for another 2 minutes, then remove from the heat and discard any that have remained closed.

Chop the coriander leaves, then scatter half over the mussels and broth and stir the rest through the crisped chilli breadcrumbs.

Finish by scattering the breadcrumbs over the top of the mussels and broth, and serve straight away garnished with extra coriander.