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.