Spiced Mussel & Coconut Soup

MUSSELS are cheap, delicious and quick to cook.

MUSSELS are cheap, delicious and quick to cook.

Always give them a quick rinse before cooking. The fresh water will cause them to close. If they don't, give them a quick tap; if they still don't close at least partially, discard them, along with any broken ones.

SPICED MUSSEL & COCONUT SOUP
1 tablespoon olive oil
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
2 teaspoons green Thai paste
200ml fish stock
500g mussels
400ml can coconut milk
2 teaspoons sugar
2 teaspoons fish sauce
Juice 1 large lime
3 tablespoons chopped fresh coriander
Heat oil in a large saucepan; add garlic and chilli. Cook for 2 minutes, then stir in green Thai paste and cook for another minute. Pour in stock and bring to boil. Tip in mussels and stir, then cover pan and cook for 2-3 minutes until all mussels have opened. Remove mussels with a slotted spoon and transfer to a bowl. Add coconut milk to soup and simmer for 5 minutes. Stir in sugar, fish sauce, lime juice and coriander, then return mussels to the pan and warm through. Serves 2
And to drink ... A fruity, off-dry riesling: the 2013 KT Melva ($29) from Clare Valley