Roughly chop two of your chillies (removing the seeds), along with your ginger, garlic and lemongrass.

Add your chillies to a food processor with 1 tbsp vegetable oil, and blend to a smooth paste. Add a splash of water if needed.

Heat a sauté pan over a medium heat. Add a good splash of vegetable oil, then tip in your chilli paste. Cook out for 5 mins until your oil is stained red.

Meanwhile, add your garlic, ginger, lemongrass, coriander stalks and cumin to your same food processor, without washing it up. Blitz to a smooth paste, adding a splash of water if needed.

Add your garlic paste to the chilli pan, and cook for another few mins until fragrant. Pour in your coconut milk and simmer for 10 mins.

Meanwhile, cook your mussels according to packet instructions.

Finely slice your remaining chilli and roughly chop your coriander. Cut one half of your lime into wedges.

Add your mussels to your coconut broth along with the fish sauce and juice of your remaining lime. Season to taste with salt.

Serve up in bowls, topped with your sliced chillies, coriander and a lime wedge. Dunk in some crusty bread.