Chop up the coriander and grate the ginger. Save some fine slices for garnishing.
Heat the wok over high heat. Add some grape seed soil.
Add the mussels. When the mussels are starting to open up, add the grated ginger and the chopped coriander.
Meanwhile cook the rice. Drain the rice after the set cooking time and mix in a bit of butter.
Cook the mussels until ready adding some coconut milk at the very last moment. Keep some of the coconut milk separately for garnishing.
Serve and finish off with slices of ginger, a sprig of coriander and some coconut milk.
Serve with a Tripel Karmeliet. The citrus and
ripe fruit flavours of the beer are complemented beautifully by the coconut and ginger. The mussels form the link with this rich, thirst-quenching Belgian beer. Here, it is served with black and white rice.