Steam gently for five minutes or until the mussels begin to open. Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Heat a wok or large frying-pan over high heat.

When hot add the lemongrass, garlic, shallot, ginger, curry paste, wine, coconut milk, lemon and fish sauce and bring to a simmer, whisking. Add the mussels and cover pot, and let steam until opened.

Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the ...

Steamed in flavorful aromatics like leeks and shallots and drenched in a creamy white wine sauce, these mussels have so much ... pepper, and red pepper flakes and cook until the butter is melted.