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Export 13 ingredients for grocery delivery
Step 1
First off, de-beard and scrub the outside of the mussels (this will take about 15 mins) and leave to one side. In a large, deep pan, heat a glut of olive oil over a medium high heat and add the chopped chilli, ginger and garlic. Cook for around 5 mins until the ingredients start to soften, stir occasionally.
Step 2
Add in the wine, lime juice and lemon grass and bring to the boil. When ready, add in the mussels and put a lid on the pan. It will take about 3-4 mins for the mussels to cook. Once they are all open, drain them, but keep the juices.
Step 3
In a large pan, heat together the juices with the coconut milk, fish sauce and cilantro. Stir until the mixture has heated through. Add the mussels into the pan for a couple of minutes, gently stir them so that they are all coated with the Thai sauce.
Step 4
Spoon the mussels into bowls, and then pour the sauce over the top. Sprinkle the sliced onions and chills over the top and serve with a load of bread.
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