"This is a slightly unusual way of doing mussels, with the umami saltiness of the mussels complemented by the sweetness of the sweetcorn. Sweetcorn in a symbol of summer for me, but the dish is also comforting for the start of autumn, and I’m obsessed with the soupiness of the sweetcorn in this dish. I’ve done it in a slightly Asian way, inspired by a Chinese corn soup, with sesame oil and turmeric. I love it."
3 tbsp neutral oil, such as sunflower or vegetable
1 tbsp grated ginger
Zest and juice of 1 lemon
1 tsp turmeric
500g sweetcorn kernels
1 litre chicken stock
100g basmati rice
Sea salt and freshly ground white pepper
Few drops of sesame oil
1kg mussels, scrubbed and de-bearded
Freshly chopped coriander, to garnish
1. Heat the oil in a large pan. Fry the ginger and, when fragrant, add the lemon zest and turmeric, and fry again briefly. Add the sweetcorn and coat with the turmeric oil.
2. Pour in the stock and lemon juice, then add the rice. Cook uncovered for around 15 minutes or until the rice is tender.
3. Season with the salt, pepper and sesame oil. Add the mussels and cover to steam. Once the mussels are open (this should take around 3 to 4 minutes), scatter over the coriander and serve.