THAI- STYLE MUSSELS

THAI- STYLE MUSSELS

My favourite seafood with my favourite cuisine combined.

Lee hates mussels so any time I am told that I am having to fend for myself when it comes to dinner- I always hunt mussels down in the supermarket. I know that mussels can be a scary thing to prep but they are actually relatively easy to prep and cook.

You can debeard the mussels yourself, but if you polite enough to your fish- monger, most of them will do it for you.


THE INGREDIENTS
(serves two)
– 500g of mussels, debearded 
– 4 spring onions
– 2 cloves of garlic
– 1/2 a bunch of fresh coriander
– 1 stick of lemongrass
– 1 chilli
– 400 ml tin of coconut milk
– 1 tbsp fish sauce
– 1 lime
———————————

Wash the mussels thoroughly, discarding any that aren’t tightly closed, Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. 

Cut the lemongrass into four pieces, then finely slice the chilli. 


In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.



Steam the mussels for 5 minutes, or until they’ve all opened and are cooked. Discard any unopened mussels. Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

This is the perfect recipe to bust out when you need to impress someone. They will marvel at how amazing this looks, not know of simple it was to make.

SHARE THIS POST