Prep: 9 min  ›  Cook: 13-15 min  

1. Scrub and debar the mussels if needed. Rinse well in cold water. Discard any that don’t close when tapped shut.
2. Make up a spice paste of ginger, lemongrass, coriander stalks and leaves, garlic and chillies. Chop by hand or pulse in a food processor or with a hand blender.
3. Heat the oil in a wok, then add two sliced red onions and fry for a minute over a high heat.
4. Add the spice paste and cook for two minutes more.
5. Add a tin of coconut milk, bring to the boil and add the lime zest and the mussels.
6. Cook with a lid on for about 5 minutes, or until the mussels open. Add a squeeze of lime and stir.
7. Serve in bowls garnished with the remaining coriander and a wedge of lemon.