Cornish mussels stir-fried In lemon basil, chilli, green peppercorns, coconut & turmeric

Mussels – the unsung heroes of the sea, make their grand entrance during the UK's prime mollusc season, from winter into early spring. Imagine a cozy evening with a sizzling wok, where the aroma of fresh mussels dances with the fragrant Thai basil. Fun fact: mussels have been a cherished delicacy in coastal cuisines for centuries, often seen as a symbol of luxury. Yet, they remain surprisingly humble and easy to prepare. So, let’s dive into this delightful stir-fry, ensuring you have all your ingredients at arm's length – because discovering you're out of coconut milk while your mussels are on the brink of burning is not part of the plan!

Ingredients (Serves 2)

• 500g fresh mussels, beards and barnacles removed (see introduction for cleaning tips)

• 1 big handful lemon basil (or Thai basil)

• 3 long red chillies, chopped into roll cuts, seeds mostly removed

• 10g green peppercorns

• 4 makrut lime leaves

• 1 makrut lime, zested and juiced, seeds removed (can be swapped for a regular lime)

• 50g fresh ginger, peeled and sliced into matchsticks

• 1 teaspoon caster sugar

• ½ teaspoon ground white pepper (or black)

• 50ml fish sauce

• 400ml coconut milk

• 100ml fish or chicken stock

• 50ml rapeseed oil for stir-frying

For the Paste:

• 50g peeled garlic

• 50g peeled fresh turmeric

• 1 banana shallot, peeled & chopped small

• 2 coriander roots (optional)

• 1 pinch coarse sea salt

• 2 red bird's eye chillies

• 1 teaspoon mild curry powder

Method:

1. Prepare the Paste: Start by making the paste. Traditionally, a pestle and mortar work wonders to mash ingredients into a harmonious blend, but a food processor will do in a pinch. Combine garlic, turmeric, shallot, coriander roots, chillies, sea salt, and curry powder into a coarse paste.

2. Get Ready: With your paste prepared, gather all other ingredients within arm's reach of your wok. Heat a large wok over high heat.

3. Cook the Paste: Add rapeseed oil to the hot wok. Once heated, add the paste, green peppercorns, and makrut lime leaves. Stir constantly for 1-2 minutes until the paste is fragrant.

4. Caramelize: Add sugar and fish sauce, continuing to stir-fry until the sugar caramelizes, about a minute. Adjust the heat if necessary.

5. Simmer the Broth: Add stock, coconut milk, ground white pepper, and chillies. Stir well and bring to a simmer. Cover if desired.

6. Cook the Mussels: Gently add mussels to the simmering broth, stirring carefully. Simmer for 3-5 minutes until all mussels are open.

7. Finish and Serve: Turn off the heat. Add lemon basil, chopped ginger, makrut lime zest, and juice. Serve with steamed jasmine rice and bowls for the shells. For an extra touch, offer warm citrus water finger bowls for diners to clean their fingers.

Enjoy this delightful dish, bringing a splash of Thai sunshine to the chilly UK winters. It's a feast for the senses and a testament to the beautiful fusion of cultures and flavours.