Thai Steamed Mussels

Method

1. Leave the mussels to soak in cold fresh water, while you remove the beards. (they will spit out any sand while they are soaking). Discard any mussels that are cracked or ones that do not close.
2. Heat oil in a large pot and sizzle the garlic and chilli for about 30 seconds. Add the coconut cream and zest and continue to heat on high.
3. Add the mussels and cover the pot with a lid. After 3 minutes check to see if any mussels have opened in the steam and remove them.
4. Replace the lid and check every minute until all the mussels have opened and the sauce is reducing. After 6 mins, discard any mussels still closed.
5. Divide the mussels among the bowls (either 4 or 6 per person) and pour the sauce over the mussels. Sprinkle with herbs.
6. Serve with crusty bread to soak up all the delicious juices.