NZ Greenshell mussels in coconut broth

INGREDIENTS:

• 20 Greenshell mussels, scrubbed with beards removed

• 1 tablespoon oil

• 3 spring onions, sliced

• 1 large garlic clove, crushed

• 1/2 a red chili, seeded and finely chopped

• 1 cup coconut cream

• 1/2 cup of water (more for a thinned broth)

• zest and juice of half a lemon

• 1/2 cup whole coriander leaves

• 1/2 cup chopped parsley

METHOD:

Heat oil in a large pot.

Add spring onion, garlic and chili. Cook over medium heat until soft, about 3 minutes.

Add the coconut cream, water, and mussels.

Cover pot with a tight-fitting lid and cook until the mussels have opened, around 4-5 minutes.

Use a slotted spoon to transfer mussels to a serving bowl, leaving the liquid in the pot.

Stir the lemon zest and juice, half the coriander and parsley into the liquid in the pot.

Pour the sauce on top of the mussels.

Sprinkle with the rest of the coriander and parsley.

Season with salt and pepper.

Serve with crusty bread to soak up the tasty broth.