Mussels with lychee and coconut




  1. Heat the olive oil in a large non-stick pan with a lid. Add the shallots, lemongrass stalk and chilli and fry until softened but not coloured.

  2. Add the white wine to the pan and bring to a boil.

  3. Add the mussels, coconut milk and lychees. Cover the pan with a lid and give it a good shake.

  4. After 2-3 minutes, when the mussels have opened, season well with salt and freshly ground black pepper. Discard any mussels that haven't opened.

  5. To serve, spoon the mussels into bowls and garnish with the coriander sprinkled over the top and the lime wedges alongside.