Mussels With Spices, Ginger, Lemongrass And Coriander

• 2 tablespoons oil for frying
• 1 Thumbnail-sized knob of ginger, grated
• one 3-inch piece lemongrass, cut into thin slices
• 1 clove garlic, crushed
• 2 spring onions, cut into slices
• 1 carrot, cut into cubes
• 1 teaspoon coriander seeds, ground
• 1/3 teaspoon turmeric, ground
• 1/8 teaspoon cayenne pepper, ground
• 1/2 teaspoon salt
• 250 milliliters white wine
• 1 tablespoon lemon juice
• 2 pounds mussels, rinsed
• Handful Fresh coriander, chopped

1. Heat the oil in a large pot and fry the ginger, lemongrass, garlic and vegetables for a couple minutes. Add the ground spices, mix and fry for another minute.
2. Pour the wine and lemon juice into the pot and bring to the boil, season with salt.
3. Add the mussels and mix with the liquid. Close with a lid and turn down the heat to the lowest temperature. Steam for 5 minutes or until the shells open.
4. Take out the mussels which didn't open, you should not eat them! Mix in the coriander leaves and serve on big plates.

oil, thumbnail, clove garlic, spring onions, carrot, coriander seeds, turmeric, cayenne pepper, salt, milliliters white wine, lemon juice, mussels, handful fresh coriander

Taken from food52.com/recipes/26135-mussels-with-spices-ginger-lemongrass-and-coriander (may not work)