Non-vegetarian dish. Served as main course

British

Mussels - 2 kg

Olive oil - 4 to 5 Tablespoons (or as required)

Garlic - 2 cloves, finely chopped

Lemon grass - 3 sticks

Green chilli - 2, each slit in two halves

Ginger - 3 Tablespoons, finely chopped

Coriander leaves - 3 Tablespoons, finely chopped

Sesame oil - 1 Tablespoon

Spring onions - 5

Lemon - 3

Coconut milk - 400 ml

Salt - to taste

Black pepper - to taste

Remove the outer leaves of lemon grass sticks and finely chop them. Squeeze the juice out of the lemons. Heat the olive oil in a pot. Add the mussels. Stir constantly. Add garlic, lemon grass, green chillies, ginger, coriander leaves, sesame oil and spring onions. Also add salt and black pepper and stir to mix properly. Keep stirring until the mussels have opened. Get rid of the ones that do not open. Add the lemon juice and coconut milk. Bring to boil. Serve piping hot.

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