Lemon and ginger mussels -- Wild - Sleeping Lemons

• Cooking time: 10
• Servings: 4

Ingredients

2kg mussels, rinsed, scrubbed and beards removed

50g butter

2 shallots

2 garlic cloves

10cm piece fresh root ginger, peeled and finely chopped

1-2 red chilies (depending on heat preference) finely sliced

330ml Sleeping lemons

160ml coconut cream

200ml coconut water

2 tbsp roughly chopped coriander leaves

Salt and black pepper

Method

1. In a large saucepan met the butter over a medium heat, add the shallots, garlic, ginger and chilies and fry for 4-5 minutes.
2. Add the wine, coconut water and coconut cream to the pan and bring to the boil. Once boiling add the mussels to the pan and cover. Cook for 4-5 minutes, until mussels have opened.
3. Once cooked stir in coriander leaves, and season to taste.