Mussels in coconut-chili-lime sauce

Ingredients for 2 servings:

• 1 kg mussels
• 2 tbsp peanut oil
• 1 medium-sized onion(s), chopped
• 1 garlic clove(s), finely chopped
• 1 chili pepper(s), halved, pitted, in strips
• 1 cm ginger root, peeled and finely chopped
• 400 ml coconut milk
• 2 tsp, heaped palm sugar
• ½ lime(s), their juice
• 2 kaffir lime leaves, finely sliced
• 4 tbsp coriander leaves, coarsely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Thai recipe

Briefly rinse the mussels. Briefly run any mussels that are open under cold water and tap them. Discard any mussels that don’t close after a short time. Heat the oil in a large pot. Add the onions, garlic, ginger, and chili. Sauté the vegetables over medium heat until the onions are translucent. Stir in the coconut milk, lime juice, sugar, and lime leaves. Bring the mixture to a boil, then add the mussels to the pot. Cover the pot and cook for 5 minutes. Shake the mussels occasionally. Serve the mussels with the broth and sprinkled with the coriander leaves.