I admit upfront that my Asian-Style Mussels are far from a traditional Asian recipe but it is my interpretation and, if I say so myself, it is absolutely delicious!
Clarissa is the expert in the family when it comes to Asian food but every now and then I like to give it a go.
Rinse the mussels and drain well.
Place a large heavy-based saucepan or stockpot over medium high heat and drizzle in the peanut oil. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes.
Add the mussels and give the mixture a good stir. Pour in the chopped tomatoes and coconut milk and stir again, then cover and bring to boil. Cook for 5 minutes, shaking the pan a few times until all the mussels are open. Discard any unopened mussels.
Serve garnished with coriander leaves.