RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 Kg mussels, debearded
• 2 Tbsp. ghee
• 10 cardamom pods
• 6 cloves
• 1 tsp. coriander seed
• 2 tsp white peppercorn
• 1 cinnamon quill
• 1 inch piece galangal, peeled, roughly chopped
• 1 inch piece ginger, peeled, roughly chopped
• 2 stalks lemongrass, white part only, roughly chopped
• 1 shallot, roughly chopped
• 1 bunch coriander root
• 400ml coconut milk
• 4 kaffir lime leaves
• 1 lime
• 1 Tbsp. white sugar
• 1 Tbsp. sea salt
• Coriander leaves and chopped chilli to garnish

METHOD :

• In a mortar and pestle, roughly grind together cardamom, cloves, coriander seed and white peppercorns.
• In a food processor add galangal, ginger, lemongrass, shallot and coriander root and blitz into a fine paste. Add a little water if required to create a finer consistency.
• Melt ghee in a medium-sized saucepan over a medium-high heat. Add ground spice mix and cinnamon and fry off for 1-2 minutes to release aromatics. Add paste and fry off for 3-4 minutes, being sure not to caramelise. Add coconut milk and bring to a boil. Once at a boil, tear kaffir lime leaves and add to sauce.
• Add mussels and immediately cover with lid. Allow mussels to steam for approximately 1 minute, possibly even less. Once mussels have opened, remove from heat.
• Taste and adjust as required with sugar, salt and fresh lime juice. Garnish with coriander and shredded kaffir lime leaves. Serve immediately in a communal dish.