Mussels with sambal butter and fresh herbs

Ingredients

• 2kg sustainable mussels
• 100g unsalted butter, diced
• 4 banana shallots, halved and finely sliced
• 300ml chicken or vegetable stock
• 1 quantity sambal (see below)
• 3 tbsp fish sauce (gluten free if it needs to be)

For the sambal

• 2 fat garlic cloves, crushed
• 25g fresh ginger
• 1 lemongrass stalk, thinly sliced
• 2-3 red chillies, roughly chopped (leave the seeds in if you like it spicy, remove if not)
• 2 banana shallots or small onions, diced
• 2½ tbsp vegetable oil
• ½ tsp table salt
• 1 tbsp dark brown soft sugar
• 2 tbsp tamarind paste
• 150g tomato passata

To serve

• 2 fat garlic cloves, crushed
• 2 heads spring greens (or leafy spinach), finely sliced
• ½ bunch mint, leaves picked
• Bunch coriander, leaves picked or roughly chopped
• 1 lime, quartered

You’ll also need

• Small food processor or nutribullet blender