James Tanner's creamy Thai mussels

Keen to prove they're a delicious and healthy mid-week dinner for all the family, James Tanner is serving up a plate of creamy mussels!

Serves 4 as a starter, or 2 as a main coursePrep: 15 minutesCook: 10 minutes

Ingredients:1kg scrubbed and debearded musselsOlive oil for frying2 shallots, sliced1-2 red chilli, chopped (depending on how hot you like it)2 cloves garlic, minced1 tbsp fresh ginger1 small stick lemongrass, choppedZest of 1 small lime1 can coconut milkPinch of saltHandful picked corianderCrusty bread to serve (optional)

Method:

• Scrub and pull the beards off the mussels. Heat a non-stick sauté pan and add a splash of olive oil and fry the shallots, chilli, garlic, ginger, lemongrass and lime zest for 2 minutes.

• Pour in the coconut milk and bring to a simmer. Add the mussels with a pinch of salt. Cover with a lid and steam for around 5 minutes until the mussels just open.

• Remove the lid and serve in bowls, if any of the mussels are not open discard

• Serve with torn coriander leaves, crusty bread and a squeeze of the zested lime

Note:Discard any mussels that do not close when tapped before cooking, and any that do not open after cooking.