Steamed Mussels With Chilli and Coriander
Ingredients
- 180 ml dry white wine (3/4 cup)
- 1 tablespoon fish sauce
- 2 teaspoons lime rind, finely grated
- 2 kg medium black mussels
- 1 tablespoon peanut oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, crushed
- 3 fresh red Thai chile, seeded and thinly sliced
- 2 cups coriander leaves, loosely packed
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