1 lemongrass stalk, bruised with the back of a knife
1 red child, roughly chopped - removed the seeds if you don't like it hot
1 can (13.5 oz) full fat coconut milk
4 1/2 lb mussels, shells scrubbed and beards removed
2 tbsp fish sauce
small bunch of cilantro, leaves only, roughly chopped
If you've never tried mussels cooked in coconut milk, you're in for a treat. They make a nice change from fish or shrimp, and they taste great!
1) Heat the coconut oil in a very large pan or wok for which you have a lid (or you can improvise with a large dinner plate or a sheet of foil). When the oil has melted, add the star anise, scallions, garlic, lemongrass and child and stir fry for 1 minute or until the scallions and garlic are starting to soften - by now the smell should be getting your appetite going too!
2) Pour in the coconut milk and bring to a boil, then reduce the heat and simmer for about 3 minutes to reduce the liquid a little. Check your mussels at this point: if there are any that are open and do not clamp shut when tapped, throw them away. TUmble the mussels into the coconut milk and give them a stir, then cover and cook for 3-4 minutes, shaking the pan every now and then. The mussels are cooked when their shells are fully open-be careful not to overlook, as that's how their shells are fully open - be careful not to overlook, as that's how they become chewy. Discard any mussels that don't open up.
3) Remove the pan from the heat and stir in the fish sauce, half of the chopped cilantro and the juice of one of the limes. Divide the mussels between two bowls and garnish with the rest of the cilantro. Cut the other lime in half and serve on the side of the bowl, for squeezing.
4) Serve with a big portion of your favourite greens such as spinach, kale, broccoli, snow peas or green beans.
Source: The Smash International Bestseller! Lean in 15 Minute Meals and Workouts to Keep You Lean and Healthy. Author: Joe Wicks - The Body Coach