Spicy Mussels in Coconut Milk

Serves 4 | Preparation Time: 30 mins

 Ingredients:

• 1 tbsp Knife Thai Fish Sauce
• 1 tbsp Knife 100% Pure Groundnut Oil
• 500g mussels
• 2-inch piece ginger, cut into thin strips
• 2 cloves garlic, cut into thin slices
• 2 stalks lemongrass, slice thinly diagonally
• 150ml UFC Velvet Coconut Milk
• 1 chilli padi, add more as desired
• Juice of 1 Thai lime
• Coriander for garnish

Cooking steps:

 Step 1: Prepare the mussels.

• Pull out the beard.
• Use a scrubber to clean the shell one-by-one
• Rinse over 3 times. Set aside.

Step 2: Cook and serve.

• In a heated pot, add in oil over medium heat. Add the ginger, garlic, lemongrass and chilli, stir-fry for 1 min.
• Add in UFC Velvet Coconut Milk, Knife Thai Fish Sauce and lime juice. Bring the pot to a boil.
• Add in mussels and cover the pot for 1 min.
• Remove the lid and take out any mussels with shells that have opened and place it on the serve bowl. Continue to remove the mussels as they open.

If any of the mussels are still close after 6 or 7 minutes, discard them.

• Garnish with coriander and serve.