mussels in galangal & kaffir leaf broth

serves 4

6 cm (2½ inch) piece of fresh galangal, peeled and sliced

1 lemon grass stem, white part only, finely sliced

1 kg (2 lb 4 oz) mussels, beards removed and scrubbed

310 ml (10¾ fl oz/1¼ cups) coconut milk

2 tablespoons green curry paste

4 kaffir lime leaves, finely shredded

1 teaspoon sugar, plus extra to taste

1 tablespoon fish sauce

1 handful coriander (cilantro) leaves

1 handful mint

Fill a large frying pan with 500 ml (17 fl oz/2 cups) water and bring to the boil. Add the galangal and lemon grass to the frying pan and cook for 2 minutes. Add the mussels, cover tightly and cook for 5 minutes, shaking the pan. Discard any unopened mussels. Remove the mussels from the pan and set aside. Reserve 250 ml (9 fl oz/1 cup) of the stock, the galangal and lemon grass.

In a wok, bring the coconut milk to the boil. Add the curry paste, lime leaves and sugar. Stir and simmer for 3 minutes, or until the oil comes to the surface. Add the reserved galangal and lemon grass and simmer for a further 2 minutes. Add the mussels to the wok and stir until the mussels are covered with the sauce. Add the fish sauce and extra sugar, to taste, and enough of the reserved stock to adjust flavours, and mix well. To serve, divide the mussels among four bowls and top with the fresh herbs.