Chilli and Lemongrass Mussels with Quinoa


4 garlic cloves

4 spring onions, white and green parts separated

4 anchovy fillets

2 tbls coriander stems, roughly chopped

2 long, red chilli’s and 1 birdseye chili

2 young lemongrass stalks

1 tbls ginger, grated

4 tablespoons olive oil

500g mussels, cleaned

½ cup white wine

1 tsp sea salt, or to taste

One handful each of Italian parsley and coriander

2 cups quinoa, cooked

1 long red chilli, finely chopped


In a mortar and pestle (or blitz in a food processor) pound together the first 7 ingredients (white part of the spring onion only) to a chunky paste. Add 1-2 tbls olive oil to combine the ingredients.

In a large pot heat 2 tbls oil, then add the paste and let ccook gently fro a few seconds. Now add the mussels, stir the put the lid on. Shake the pot a few times then add tehb wine and put the lid back on. Shake a few more times. Let the mussels cook for about 2 minutes. You’ll know they’re cooked when the shells are all open. Discard any that don’t open.

Before serving stir through the quinoa, herbs and spring onions. Taste. You may need some salt, but probably not. Garnish with some fresh chopped chili.