Ingredients:

  • 2 lbs (900g) fresh mussels, scrubbed and debearded
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and grated
  • 1 red chili, finely chopped (seeds removed for less heat)
  • 1 stalk lemongrass, bruised
  • 1 red bell pepper, sliced
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp lime juice, plus lime wedges for serving
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish
  • Salt and freshly ground black pepper to taste
  • 2-3 naan breads
  • 1 tbsp butter, melted (optional)
  • Pinch of sea salt

Instructions:

  1. Clean and debeard mussels. Discard any open mussels that don't close when tapped.
  2. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened. Add garlic, ginger, chili, and lemongrass; cook until fragrant.
  3. Add bell pepper and cook briefly. Pour in coconut milk, fish sauce, and lime juice. Bring to a simmer.
  4. Add mussels to the pot. Cover and cook until all mussels have opened (about 5-7 minutes). Discard any mussels that don't open.
  5. While the mussels are cooking, preheat oven to 350°F (175°C). Brush naan bread with melted butter (if using) and sprinkle with sea salt. Toast until lightly golden and crispy.
  6. Remove lemongrass stalk from the mussel pot. Season the broth with salt and pepper to taste. Garnish with fresh cilantro. Serve immediately with toasted naan bread and lime wedges.