Thai Mussels

3lbs PEI mussels
1 tsp cumin seeds
4 lemongrass stalks, outer layers discarded, cores bashed and finely chopped
1 tbsp chopped fresh ginger
2 red chillies, deseeded and chopped
2 garlic cloves, chopped
1 tbsp sunflower oil
1 14oz can coconut milk
1 tbsp Thai fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges to serve
6 tbsp chopped fresh coriander, plus extra sprigs to serve

Scrub the mussels well, removing the beards and any barnacles. Discard any with broken shells or any that don’t close tight when tapped on a hard surface.

Lightly crush the cumin seeds with a pestle and mortar, then add the lemongrass, ginger, chillies and garlic and bash to a paste.

Heat the oil in a large pan. Add the spice paste and gently cook for 1 minute, then add the coconut milk and bring to the boil. Tip in the mussels, then cover and cook, shaking the pan every now and then, for about 3 minutes or until all the mussels have opened. Discard any that remain shut.

Add the fish sauce, lime zest and juice and chopped coriander. Serve in warm bowls with the lime wedges, garnished with coriander sprigs.