Steamed Mussels with saffron chili and coriander

Ingredients :

• ¾ cups (180 ml) dry white wine
• ¼ tspn saffron strands
• 1 tbsp fish sauce
• 2 tspn finely grated lime rind
• 2.2 kg medium black mussels
• 1 tbsp peanut oil
• 1 tbsp coarsely grated fresh ginger
• 2 cloves garlic, crushed
• 3 fresh chilies, seeded, sliced thinly
• 2 cups loosely packed fresh coriander leaves

Preparation and Cooking Instructions

1. Heat the wine in a small saucepan until hot. Add saffron, sauce and rind; remove from heat and stand, covered, for about 20 minutes.
2. Meanwhile, scrub the mussels and pull away the beards.
3. Heat the oil in a large saucepan, add ginger, garlic and chilies; cook, stirring, until fragrant. Add the wine mixture and mussels; then simmer, covered, for about 5 minutes or until mussels open. Discard any mussels that don't open. Stir in half of the coriander.
4. Spoon the mussels and broth into large serving bowls and then sprinkle with the remaining coriander.