Bordbia Recipe


  • 1kg mussels, scrubbed and de-bearded
  • 2 sticks of lemongrass, trimmed and finely chopped
  • 4 kaffir lime leaves, shredded
  • 1 red chilli, chopped
  • 5cm ginger, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teasp. turmeric
  • Pinch of brown sugar
  • 1 teasp. fish sauce
  • Zest and juice of one lime
  • 400ml tin of coconut milk

to serve

  • Scallions
  • Fresh coriander
  • Crusty bread


  1. Put the lemongrass, kaffir lime leaves, chilli, ginger, garlic, turmeric, pinch of brown sugar, fish sauce, zest and juice of lime into a mini blender and whizz together, add 2 tablespoons of water and blend to a paste.
  2. Transfer the paste and the coconut milk in to a large saucepan and cook on a low-medium heat for 5 minutes. Add the mussels into the sauce, cover and cook over a medium-high heat for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.