Thai Mussels
I once had a variation of these in the Blue Print Café in London and they were so scrumptious I went back the next week for some more. Mussels are lovely just cooked down with a little garlic and onion, a glass of wine and some cream- served with chips and mayonnaise – oh” Mussel heaven.
Preparation time: 10-15 minutes plus cleaning Quantity: Serves 1 Cooking time: 6-9 minutes
Ingredients
1 lb /250g live mussels (washed, de-bearded and cleaned)
1/2 tablespoon sunflower oil
1/2 small red onion finely diced
1 cloves crushed garlic
1/2 sticks of lemon grass (crushed and sliced)
1/2 chopped green chilli
1/2 teaspoon grated ginger
1/2 teaspoon nam pah- thai fish sauce (op)
1/2 lime juice and zest
1/4 X (100 ml) tin of coconut milk
1/2 tablespoon chopped coriander leaf.
Method
- Prepare your mussels, disregard any open ones
- Heat up the oil in a large pan
- Add the red onion- cook until soft, add the garlic, chilli, ginger and lemon grass- cook on a low heat to bring out the flavours
- Add your cleaned mussels and mix, cover with a lid
- Turn up the heat till all the mussels are opened
- Add the lime, fish sauce and coconut milk.
- Disregard any closed mussels
- Bring to the boil and serve with sprinkled on coriander