Steamed Mussels With Chilli and Coriander

Ingredients

• 180 ml dry white wine (3/4 cup)
• 1 tablespoon fish sauce
• 2 teaspoons lime rind, finely grated
• 2 kg medium black mussels
• 1 tablespoon peanut oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, crushed
• 3 fresh red Thai chile, seeded and thinly sliced
• 2 cups coriander leaves, loosely packed

Directions

1. 1

   Heat wine in a small saucepan until hot.

2. 2

   Add sauce and rind, remove from heat and stand, covered, about 20 minutes.

3. 3

   Meanwhile scrub mussels and pull away the beards.

4. 4

   Heat oil in large saucepan, add ginger, garlic and chilli. Cook, stirring until fragrant.

5. 5

   Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).

6. 6

   Stir in half the coriander.

7. 7

   Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.