Mussels in coconut with Lemongrass, Ginger & Chilli Oil
- Mussels, cleaned and debearded
Lemongrass, Ginger & Chilli Oil
Garlic clove, crushed
Sea salt and freshly ground black pepper
Place saffron threads in a small bowl, and cover with 1 tbs boiling water. Set aside.
Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped.
Put mussels into a saucepan with water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
Heat Lemongrass, Ginger & Chilli Oil in a saucepan. Add onion, garlic, leek and cook gently for a few minutes.
Add saffron mixture, plus the reserved cooking liquid and stock.
Bring to the boil, cover and simmer gently for 15 minutes.
Meanwhile, keep a handful of mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through for 2-3 minutes.