400ml tin coconut milk
2 lemongrass stalks, outer layer removed and finely chopped
2 kaffir lime leaves
1 large red chilli, deseeded, trimmed and finely sliced
juice of half a lime
1 tbsp palm sugar
1 tbsp fish sauce
1 tsp light soy sauce
1 tsp sesame oil
small bunch of coriander, leaves chopped, stems separated and chopped
Clean and de-beard the mussels, discarding any that do not shut tightly when lightly tapped on a work surface.
Put the chopped coriander stems into a wok or a large pan. Add the rest of the ingredients, except for the mussels and coriander leaves, to the wok. Gently heat the pan and simmer for about 5 minutes to infuse the flavours.
Turn up heat, add the mussels, give the ingredients a stir and cover with a tight-fitting lid. Steam the mussels for 3-4 minutes until they have opened and are just cooked through.
Stir through the coriander leaves and pick out any mussels that remain tightly shut and discard.
Divide the mussels and aromatic broth among warm bowls and serve immediately.