Mussels with lemongrass & coconut fire sauce

New Zealand Greenshell™ Mussels with lemongrass & coconut fire sauce

24 half shell mussels
1 red chilli
2 garlic cloves
2 kaffir lime leaves, shredded
1 stick lemon grass, crushed
½ onion, diced
1 lemon, juiced
20ml sesame oil
2 spring onions
300ml coconut cream
2 limes, juiced
a few drops Kaitaia fire or your favourite hot sauce

Place sesame oil, garlic, chilli, lemongrass and onion in a heavy-based frying pan and cook for 4-5 minutes till soft and colourless. Add kaffir lime leaf and coconut cream and bring to boil.

Turn down heat and simmer for about 20 minutes, until reduced by a third. About five minutes before the end of cooking, steam mussels in a pot until cooked. Strain sauce, add lime juice and hot sauce to taste and drizzle over drained mussels. Garnish with chopped spring onions.

Recipe from Taste at the Cloud