Thai mussels

Grate the zest of 1 lime, chop 2 garlic cloves and 1 chili, peel & grate a 2 inch / 4 cm piece of fresh ginger, and slice a bunch of spring onions. Squeeze the lime juice.
Heat oil in a wok or pan, saute the garlic, chili, ginger and spring onions for a minute. Add the lime zest, lime juice, a small can of coconut milk, and some soy sauce (about 2 tablespoons).
Bring the mixture to a boil then throw in mussels and cook 5-8 minutes depending on how large the mussels are.
We ended up with quite a bit of left-over sauce, which I used with Soba noodles for lunch the following day.