My Favourite Mussels -Thai
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. Alternatively 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 4 Cooking time: 6-9 minutes
Ingredients
4 lb./ 2 kilos live mussels (washed, de-bearded and cleaned)
1 tablespoon sunflower oil
1 red onion finely diced
2 cloves crushed garlic
2 sticks of lemon grass (crushed and sliced)
1 chopped green chilli
1 teaspoon grated ginger
1 teaspoon nam pah - thai fish sauce (op)
Zest of 1 lime the juice of 2
1 X (400 ml) tin of coconut milk
1 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