1 kilo fresh mussels, scrubbed and cleaned (de-bearded)
1 brown onion, peeled + finely diced
2 cloves garlic, peeled
1 long green + red chilli, seeds removed, finely diced
2 Thai basil leaves
1 tbsp fish sauce
1 x 400g can coconut milk
1 tbsp fresh lime juice
Salt + freshly ground black pepper
Small handful fresh coriander leaves, finely chopped, to serve
Irish brown or Guinness bread to serve - see recipe here
Lime wedges to serve
Warm 1 tbsp olive oil over medium-high heat in a large deep saucepan.
Add onion and sauté for 2-3 minutes until softened, then add the garlic and continue cooking over medium heat, stirring often for a further 3-4 minutes.
Add sliced chilli, Thai basil leaves, fish sauce and coconut milk, stir well and season to taste with salt and black pepper then toss in the mussels. Add half of the chopped coriander, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Discard anyone which remain closed. Squeeze over the lime juice and give them a good stir.
Serve in a large bowl with remaining chopped coriander, fresh brown bread to soak up the juices and extra lime wedges and black pepper.