THAI MUSSELS & GRIDDLED CIABATTA

Ingredients

2 cans coconut milk, low fat 2 stalks lemon grass, crushed and roughly chopped fresh ginger, 3cm, peeled and grated 500 g mussels 1 tsp coriander pesto, per serving garlic clove, finely chopped olive oil, to drizzle

Cooking Instructions

Clean the mussels if necessary. Heat the coconut milk in a pot with the lemon grass and the ginger. Add the mussels, put the lid on and cook until opened (3-5 minutes). Stir in the coriander pesto. Serve with ciabatta, griddled with olive oil, then rubbed with garlic. Garnish with fresh coriander.

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