Ingredients
1kg fresh mussels
1 tbsp Thai fish sauce
Juice of one lemon
1 garlic clove, finely chopped
1 fresh red chilli, chopped
1 tsp chopped fresh ginger
1 bunch of spring onions, sliced
2 tbsps chopped fresh coriander
20g English celery
5 tsps fresh cream

Method

Clean the mussels and place them in a large saucepan with the fish sauce, lime juice, garlic, chilli, ginger, celery and sesame oil.

Cover and cook over high heat for three minutes or until the mussels have opened.

Scatter over the sliced spring onions and chopped coriander and turn everything over in the pan.

Finally add the cream until the sauce becomes creamy.

Joe Vella is an Executive Chef, Hilton Malta.

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