Coconut Mussel Salad - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 tablespoon vegetable oil
• 1 shallot, thinly sliced
• 1 stalk lemongrass
• 2 makrut (kaffir) lime leaves
• pinch chilli flakes
• 1⁄4 cup water or fish stock
• 1 & 1⁄2kg mussels (approx 30), scrubbed
• 1⁄4 cup coconut cream
• grated zest and juice 1 lime
• 2 tablespoons fish sauce
• 1 red chilli, finely sliced
• 1⁄2 green papaya (pawpaw) or mango, peeled and julienned
• 1⁄2 cucumber, julienned
• 1 punnet cherry tomatoes, halved