Coconut Sambal Mussels With Sticky Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your coconut flakes and cook for 2-3 min or until toasted and golden

Once toasted, set aside until serving and reserve the pan – these are your toasted coconut flakes

Tip: Watch them like a hawk to make sure they don't burn!

Boil half a kettle

Peel and finely slice (don't chop!) your garlic

Peel and finely slice your brown onion[s]

Trim, then chop your green beans in half

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once beginning to soften, add the sliced garlic to the pan with your ginger paste and cook for 1-2 min or until fragrant

Once fragrant, add your mussels and any juices to the pan with the halved green beans, your tamarind paste, a pinch of sugar and 100ml [130ml] [170ml] boiled water and bring to the boil over high heat

Once boiling, cover with a lid and cook for 5-6 min or until the mussels are cooked through and the green beans are tender with a slight bite

Tip: Cooking for 3 or more? Use 2 pans!

Once the mussels are cooked, add your sambal and a squeeze of lime juice and give everything a good mix up – these are your sambal mussels

Cut the remaining lime into 1 wedge per person

Tip: Discard any mussels which shells have not opened!