Mussels with Spiked Coconut Milk

This is yum..., especially with Green Lipped Mussels.. (taken from Kate Fraser's book "Cooking with Zest")

Ingredients:

2 wine glasses of dry cider
1 dried lime leaf or 3 fresh lime leaves
2kg mussels
1 Tbsp light, flavourless (grapeseed or rice bran) cooking oil
1-2 cloves garlic, peeled and shredded
1 mild chilli, deseeded and diced
1 small knob ginger, grated
1 cup coconut milk
1 lime - juice and zest
1 Tbsp chopped coriander

Clean the mussel shells if they need it.

Bring the cider and lime leaves to a fast simmer and tip in the mussels. Cover and cook on fast heat until mussels open wide. Shake the pan occasionally.

Remove each mussel as it opens and drain in a colander over a bowl - saving the liquid.

Strain the cooking liquor back into the pan, remove the lime leaves, add the drained mussel juices, and cook quickly until the liquid is reduced by about half.

Heat the oil in a small pan, add the garlic, the diced chilli and giner. Cook gently until soft, put aside for a minute or two.

Add the coconut milk to the reduced cooking liquid, stir in the garlic, chilli and ginger mix.

Remove the mussels from the shells and add to the spicy coconut milk mix.

Take the zest off the lime and squeeze the juice. Add to the mussels.

Top with chopped coriander and lime zest. Serve in deep bowls over noodles, or with bread to mop up the spiky lime cream.

Enjoy....