Thai-style mussels
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 2 kg mussels, cleaned
- 6 spring onions, roughly chopped
- 2 stems lemongrass, woody outer layers removed and roughly chopped
- a thumb-sized piece ginger, roughly chopped
- 2 cloves garlic, peeled
- 4 green chillies, roughly chopped coriander a large bunch with roots
- groundnut oil
- 400ml tin coconut milk
- 2 tbsp fish sauce
- 1 lime, juiced
- 1 red chilli, finely sliced
Method
- STEP 1
Tap any open mussels and discard those that don’t close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it’s needed.
- STEP 2
Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.
