Step 1

In a large saucepan (I use a large stockpot as the mussels certainly expand when steaming), heat a little groundnut oil and soften the spring onions, garlic, coriander stalks, lemongrass, most of the chilli for around 5 minutes.

Step 2

Add the coconut milk, kaffir lime leaves, fish sauce and juice of 1 lime and bring to the boil.

Step 3

Carefully add the mussels and cover pan. Steam for 5 minutes, until the mussels are open and cooked. A couple of minutes through, mix the mussels through the stock so that the flavour is evenly distributed. Give 'em a good old stir.

Step 4

Discard any mussels which are clammed shut and would take a power tool to get those shells apart. Those which are partially opened (and clearly cooked through) are absolutely fine. If in doubt, leave them out.

Step 5

Sprinkle coriander leaves and chilli, and serve with lime wedges to squeeze over.

Step 6

Enjoy.