THAI MUSSELS

INGREDIENTS

  • 1 kg Fresh Mussels, debearded.
  • 2 Teaspoon Coconut Oil
  • A thumb-sized piece of Ginger, roughly chopped
  • 2 Cloves of garlic peeled, roughly chopped
  • 4 Spring Onions, sliced
  • 2 Sticks of Lemongrass
  • 1 x 400 ml Tin of Reduced Fat Coconut Milk
  • 1 Tablespoon Fish Sauce
  • 5ml Brown Sugar
  • 1 Fresh Red Chilli, finely chopped
  • 1 Lime
  • ½ a Bunch of Fresh Coriander

METHOD

  1. Wash the mussels thoroughly, discarding any that aren’t tightly closed. Set aside
  2. Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, spring onions and lemongrass and sauté for 1 minute.
  3. Add the coconut milk, fish sauce, brown sugar, chilli, and lime juice, bring the pot to a boil.
  4. When the coconut milk is boiling, add the mussels. Steam the mussels for 5 minutes, or until they’ve all opened and are cooked. Discard any unopened mussels.
  5. Finish with a squeeze of lime juice and chopped coriander
  6. Serve with cripy fries and or crusty bread

CHEF’S TIP: To check if your mussels are fresh, wash the mussels thoroughly, discarding any that aren’t tightly closed then tap any open mussels and discard those that don’t close.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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