Thai Mussels

This is one that everyone keeps asking for again & again. I usually double the herbs and freeze 1/2 so I have the makings for a quick and easy entree or meal.

Ingredients

2 kgs	Mussels, Live
1 splash	Olive oil
2 cloves	Minced garlic, fresh is best
3 sticks	Lemongrass, Outer Leaves removed, and centre bruised
2 whole	Chilli peppers, finely chopped (red or green or both)
3 Tbsp	Fresh ginger, Finely Chopped
2 bunches	Fresh coriander, Chopped
5 whole	Spring onions, Finely Chopped
3 leaves	Kaffir lime leaves, Finely Sliced
2 tsp	Sesame oil
3 whole	Lime juice, Juice of 3 limes
400 ml	Coconut cream

Directions

1. Clean and beard the mussels. Mix together all ingredients EXPECT mussels, coconut cream and lime juice.
2. Heat olive oil in large pot until very hot, add the mussels and the herb mix and shake together. Cover the pot, turn until mussels open (discard any that do not open)
3. Add the lime juice and coconut cream and heat till boiling. Serve immediately