Thai-style mussels

Name: Thai-style mussels
Total time: 30 min
Ingredients: mussels 2 kg, cleaned; spring onions 6, roughly chopped; lemongrass 2 stems, woody outer layers removed and roughly chopped; ginger a thumb-sized piece, roughly chopped; garlic 2 cloves, peeled; green chillies 4, roughly chopped coriander a large bunch with roots; groundnut oil; coconut milk 400ml tin; fish sauce 2 tbsp; lime 1, juiced; red chilli 1, finely sliced

30 minutes
serves 4
Easy

This has to be our best, most moreish mussel recipe. A deceptively simple one-pot-meal, succulent mussels are combined with red and green chillies, lemongrass and ginger. You won't be able to get enough of them.

December 19, 2014 at 2:28 pm

Ingredients

mussels 2 kg, cleaned
spring onions 6, roughly chopped
lemongrass 2 stems, woody outer layers removed and roughly chopped
ginger a thumb-sized piece, roughly chopped
garlic 2 cloves, peeled
green chillies 4, roughly chopped coriander a large bunch with roots
groundnut oil
coconut milk 400ml tin
fish sauce 2 tbsp
lime 1, juiced
red chilli 1, 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.