This dish takes the classic moules mariniere and gives it a fresh and vibrant Thai twist. You can get freeze dried kaffir lime leaves quite easily in the herb section at supermarkets, but if you come across frozen whole leaves (Wing Yip sells them) they are far superior. The same applies with the basil – use normal basil if you have it but Thai or ‘Holy’ basil is preferable. If you fancy a bit of heat in it, you can chop a red chilli finely, and add it when you're frying the shallots and coriander stalks at the start. We use reconstituted dried coconut milk for this recipe. If you can’t get hold of this, use the thinner part of tinned coconut milk. Pescatarians can replace the chicken stock with Vegetable Nage or Stock. As the mussels are steamed you will need a large pan or wok with a tight fitting lid

1 kg mussels

1 small shallot, very finely chopped

2 tbsp coriander stalks, very finely chopped

2 tbsp coriander leaves, chopped

4 lemongrass stalks, outer area stripped and the soft centre finely chopped

½ thumb root ginger, peeled and very finely chopped

½ thumb of galangal, peeled and very fine chopped or use equivalent amount of root ginger

50 ml chicken stock or nage

50 ml dry white wine

3 kaffir lime leaves

1 tbsp of Thai/Holy basil, chopped or basil leaves, shredded.

220ml thin coconut thin milk (20g powder to 200ml water), or watery coconut milk from an unshaken tin

Coconut or Groundnut oil to fry

Bread to serve (sourdough is especially good)

• Pick over the mussels, removing the beards and barnacles. Ensure they are all closed and the shells are free of cracks. Discard any that you are not happy with

• Heat a large pan or wok. Add 2 tablespoons of the oil and when hot gently fry the shallot and coriander stalks (and the chilli, if you're using it) for 4 minutes

• Add the ginger, galangal, lemongrass and lime leaves and fry for a further 4 minutes

• Add the mussels, wine and stock, clamp on the lid and cook for 3-4 minutes until the mussels have opened. Add the coconut milk, and stir through. Then sprinkle over the coriander and basil leaves

• Serve immediately with chunks of bread