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Thai-style mussels

Thai-style mussels

Name: Thai-style mussels
Total time: 30 min
Yield: 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

Published: December 19, 2014 at 2:28 PM

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serves 4

Easy

Total time: 30 mins

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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.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal338
fat24.6g
saturates15.4g
carbs8.5g
sugars0g
fibre0.3g
protein21.4g
salt2.87g

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.

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