Steamed mussels with lemongrass,
spring onions and coriander

• 4 pints of mussels
• 250 ml of white wine
• 4 spring onions
• 2 tbsp of coriander, chopped
• 2 sticks of lemongrass, finely sliced
• Salt & pepper to taste

In a pan add the wine, lemongrass and spring onions, 1 tbsp of coriander and season to taste.

Bring to the boil then add the mussels and cook until all the mussels are open.

Before serving the mussels, add the remainding coriander.