2 tbsp fragrant Thai paste by Sainsbury's
400ml tin reduced fat coconut milk
2 red chillies, deseeded and chopped
Zest and juice of 2 limes, plus extra wedges to serve
1 tbsp mirin by Sainsbury's
2 large pak choi, washed and sliced
4 x 500g nets live mussels, scrubbed and debearded (discard any with broken shells or those that don’t close when tapped)
1/2 x 31g pack fresh coriander by Sainsbury’s, leaves chopped
White crusty bread to serve
In a large pan over a medium heat, fry the Thai base for 1-2 mins until fragrant. Pour in the coconut milk and 100ml water and bring to the boil. Reduce to a simmer and cook for 2 mins.
Add the chillies, lime zest and juice, mirin, pack choi and mussels. Cover with a tight-fitting lid and cook for 3-4 mins, or until the mussels open. Discard any mussels that remain shut.
Garnish the mussels with the coriander and serve with the bread and a wedge of lime on the side.