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Thai-style mussels

I got the recipe of these Thai-style mussels from one of Jamie’s book and we love it so much that I cook it regularly for a quick Saturday family meal, served with homemade chips. It’s also ideal as a starter at a dinner party or sharing with friends, as you can clean the mussels in advance  and prepare the sauce (which takes less than 10 minutes), then the cooking of the mussels only takes 5 minutes. It’s not too spicy (so kids can enjoy it too) -  but if you like it to have a kick, add another chilli or don’t remove the seeds and veins.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Thai
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg fresh mussels
  • 5 spring onions
  • 2 cloves of garlic
  • I large handful of fresh coriander
  • 1 stick of lemongrass
  • 1 fresh red chilli
  • 1 tin of light coconut milk approx. 400 ml
  • 1 Tbsp fish sauce
  • 1 lime
  • groundnut oil

Method
 

  1. Debeard and wash the mussels thoroughly, then put them in a large bowl. Discard those that stay open even after tapping their shall on side of the bowl.
  2. Peel and finely slice the spring onions and the garlic. Cut the lemongrass in half vertically, then halve again.
  3. Cut off the coriander stalks, chop them finely and put aside the leaves. Deseed and finely chop the chilli.
  4. Heat a spoonful of groundnut oil in a large casserole dish and gently soften the spring onion, garlic, coriander stalks, lemongrass and most of the chilli for about 8-10 minutes.
  5. Add the coconut milk and fish sauce, then bring to the boil and add the mussels.
  6. Put the lid on and cook for 5 minutes or so, until all the mussels have opened up. Discard any unopened ones.
  7. Squeeze some lime juice over it then scatter the coriander leaves and the remaining chilli. Serve hot.