Name: Bistro moules
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1/2 shallot or red onion, finely chopped; 1/4 cup chopped herbs, such as coriander, parsley and chervil; zest and juice of 1 lime, plus lime cheeks to serve; 1 red chilli, seeds removed, chopped; 30 green-lipped mussels, cleaned and beards removed; 150 millilitre white wine; 1/2 can of coconut milk; crusty bread, to serve

Bistro moules

Both Jani and I have strong ties to France and this dish is a bistro classic. You can pretty much find ‘moules et frites’ or mussels and chips in every little French coastal cafe and it can be quite an addictive dish. Jani and I and our blokes all adore this version – it’s perfect for enjoying here in New Zealand with the Pacific flavours of coconut and lime. Serve with a baguette to mop up the salty juices, a glass or two of rosé and plenty of cold beer, napkins and a large bowl for the shells. Bon appetit! Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Serves 4

Cook

Ingredients

1/2 shallot or red onion, finely chopped

1/4 cup chopped herbs, such as coriander, parsley and chervil

zest and juice of 1 lime, plus lime cheeks to serve

1 red chilli, seeds removed, chopped

30 green-lipped mussels, cleaned and beards removed

150 millilitre white wine

1/2 can of coconut milk

crusty bread, to serve

Method

1.Add olive oil to a large heavy-based pan with a lid. Gently sweat the chopped shallot over a medium-low heat for about 5 minutes, or until slightly soft.

2.Increase the heat to medium, add the chopped herbs, lime zest and chilli to the pan.

3.Add the cleaned mussels, then pour over the wine. Cover with the lid and bring to a simmer. I shake the pan a lot during this time to allow all the mussels to have contact with the heat and to open.

4.Next, pour over the coconut milk and a good squeeze of lime juice.

5.Cook for 2-5 minutes until the mussels have opened, discarding any that don’t.

6.Serve the moules in deep bowls with lime cheeks, crusty bread and frites on the side.

Fiona Hugues