Olive Magazine

Thai-style mussels

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

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

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