The 5:2 diet: mussels with Thai flavours recipe 1 tbsp fish sauce (5 cal) ½ tsp sesame oil (20 cal) 450g/1lb mussels (193 cal) A handful of fresh coriander leaves 3 cal 1 slender spring onion, finely sliced (4 cal) Quarter of a lime (5 cal) Boy's perk: 50g cooked rice noodles mixed in with the mussels Peel the ginger and cut it into matchsticks. Peel the outer layer from the lemongrass, cut off the top half and finely slice the fatter, tender lower part. Slice the lime leaf and the red chilli finely. Put the ginger, lemongrass, lime leaf and chilli (you may not want to use all of it if it is very hot) in a large pan with 300ml water, the fish sauce and the sesame oil. Bring to the boil and simmer for 10 minutes or so. Scrub the mussels, pulling out their fibrous "beards" and bin any that are heavy for their size, don't close when tapped firmly on the side of the sink, or have broken shells. Tip the mussels into the simmering pan and clamp a lid on top. Cook, shaking occasionally, for five minutes or so, until the mussels open (if any refuse to open, throw them away). Taste the liquor and add a little hot water if too strong or salty, or raise the heat to boil it down if it is too weak. Tip the mussels and liquid into a large bowl. Scatter with coriander leaves and spring onion. Serve with lime wedges to squeeze over.