Wealthy in omega-3 fatty acids and antioxidants, inexperienced lipped mussels are the hero on this warming Thai-inspired dish from Luke Hines.

Elements

• 1 tbs grass-fed butter
• 1 finely chopped brown onion
• 1/2 bunch of coriander – stalks finely chopped and leaves roughly chopped
• 4 garlic cloves, finely chopped
• 1 leek, thinly sliced
• 1 lengthy pink chilli, finely chopped
• 1/2 bunch English spinach – roughly chopped
• 400ml tinned coconut cream or milk
• 1/2 cup hen inventory
• 500g Inexperienced Lipped Mussels – vacuum sealed bag from fishmonger
• 1 lemon, juice and zest
• Sea salt and black pepper

Methodology

Step 1.
In a big fry pan, warmth the butter on medium warmth and add the onion, coriander stalks, chilli and garlic and cook dinner till softened.

Step 2.
Add the chopped leek, then add the inventory and switch up the warmth. Add the spinach, coconut cream and stir effectively to mix.

Step 3.
Add within the mussels and guarantee to coat the mussels effectively with the sauce. Pop the lid on and cook dinner for 5-6 minutes on medium warmth.

Step 4.
As soon as the mussels are open they’re prepared – serve in a deep bowl and garnish with some coriander leaves, a squeeze of lemon juice and lemon zest. Season with salt and pepper and luxuriate in.

Serves 2-4