Ingredients

Steps

• Melt 50g butter in a heavy-based lidded pan over medium heat.
• Fry shallots, lemongrass, garlic, ginger, and chillies for 5 minutes until softened.
• Pour in 200ml wine, 330ml coconut water, and 160ml coconut cream and bring to a boil.
• Add 2kg mussels and cook covered for 5 minutes until opened.
• Heat a griddle pan over high heat.
• Drizzle sourdough bread with 2tbsp olive oil and grill for 30 seconds per side.
• Stir coriander into the mussels and season with salt and pepper.
• Spoon mussels and sauce into bowls and serve with the bread.