Peel and roughly chop the ginger and garlic,
Finely dice the chillies.
Pick and roughly chop the coriander.
Zest and juice the limes.
Place these ingredients in a pestle and mortar along with the palm sugar and fish sauce. Pound together until you have a thick paste. Taste and adjust the seasoning if necessary.
Pick the leaves from the basil and blitz together with the breadcrumbs.
Heat a grill until hot.
Top each mussel with a spoon of the Nam Jim sauce and then coat with the breadcrumbs.
Place a tray of the mussels under the grill and cook until the crumbs are golden brown and the mussels are piping hot.
Serve immediately with any remaining dressing.
«The green lipped mussels in this recipe are usually available frozen. If you cannot source them, use ordinary mussels and steam them for 3 minutes. Once opened, discard the half of the shell with no mussel and follow the recipe above.»