Total cooking and preparation time approximately 10 minutes

Serves 2

Ingredients

1 lb fresh mussels
2 tbsp vegetable oil
2 large or 4 small spring onions, chopped
3 fresh red chillies, thinly sliced
4 tbsp dry sherry
1 tbsp lemongrass purée
2 tbsp limejuice
1 tbsp fish sauce
1 tbsp dried coriander leaves

Method

1. Clean the mussels and discard any that do not close when tapped.
2. Heat the oil in a wok on a medium heat.
3. Add the spring onions and chillies, and fry for about 2 minutes until the onions have softened.
4. Add the sherry and bring to the boil.
5. Add the mussels, cover and cook for about 3 minutes until they have opened, then remove and set aside, discarding any that have not opened.
6. Stir in the lemongrass, lime juice, fish sauce and coriander, and continue to cook for about another 2 minutes until heated through.
7. Serve the mussels on a bed of rice with the sauce poured over the top, accompanied by prawn crackers.