Steamed Mussels With Chilli And Coriander

• 180 ml dry white wine (3/4 cup)
• 1 tablespoon fish sauce
• 2 teaspoons lime rind, finely grated
• 2 kg medium black mussels
• 1 tablespoon peanut oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, crushed
• 3 fresh red Thai chile, seeded and thinly sliced
• 2 cups coriander leaves, loosely packed

1. Heat wine in a small saucepan until hot.
2. Add sauce and rind, remove from heat and stand, covered, about 20 minutes.
3. Meanwhile scrub mussels and pull away the beards.
4. Heat oil in large saucepan, add ginger, garlic and chilli. Cook, stirring until fragrant.
5. Add wine mixture and mussels and simmer, covered for about 5 minutes or until mussels open (discard any that do not open).
6. Stir in half the coriander.
7. Spoon mussels and broth into large serving bowls, sprinkle with remaining coriander.

white wine, fish sauce, lime rind, black mussels, peanut oil, fresh ginger, garlic, fresh red thai chile, coriander leaves

Taken from www.food.com/recipe/steamed-mussels-with-chilli-and-coriander-203777 (may not work)