Lemongrass mussels: Everdure by Heston

Ingredients

Coconut reduction
• 2g cardamom pods
• 40g lemongrass
• 1 kaffir lime leaves
• 2g coriander seeds
• 400g coconut milk
• 160g coconut cream

Mussels and mussel juice
• 500g mussels
• 100g white wine

Mussel ‘stew’
• 1 Tbsp olive oil
• 1 garlic clove, peeled and finely chopped
• 5g fresh ginger, peeled and finely grated
• 1g Thai chilli, finely chopped
• 85g onion, peeled and finely chopped
• 90g red pepper, finely chopped
• 150g reserved mussel juice
• reserved coconut reduction
• reserved mussels
• 5g basil
• 1 lime, zest and juice

Method

1. For the coconut reduction, start by crushing the cardamom pods and chopping the lemongrass and kaffir lime leaves. Add to a hot pan, along with the coriander seeds and toast until fragrant. Add the coconut milk and coconut cream and reduce the mixture to approximately 100g. Set aside to keep warm.
2. In the meantime, add the mussels and white wine to a very hot pan and cover with a lid, allowing the mussels to steam for 2-3 minutes. Give the pan a shake, add 50g water and place the lid back, steaming for an additional 2 minutes. Remove from the heat and strain the mussels, reserving the juices. Discard any unopened mussels.
3. To finish the mussel ‘stew’ heat the oil in a large pan over moderate heat and add the garlic, ginger and chilli and gently sweat for 1-2 minutes. Add the onion, red pepper and coconut reduction and cook for 3-4 minutes, stirring constantly. Allow the mixture to reduce for an additional 3 minutes. Add the reserved cooked mussels, and stir in the basil, lime zest and lime juice and season as needed with sea salt.