Thai-style mussels
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 2 kg musselscleaned
- 6 spring onionsroughly chopped
- 2 stems lemongrasswoody outer layers removed and roughly chopped
- a thumb-sized piece gingerroughly chopped
- 2 cloves garlicpeeled
- 4 green chilliesroughly chopped coriander a large bunch with roots
- groundnut oil
- 400ml tin coconut milk
- 2 tbsp fish sauce
- 1 limejuiced
- 1 red chillifinely sliced
Nutrition:
- kcal338
- fat24.6g
- saturates15.4g
- carbs8.5g
- sugars0g
- fibre0.3g
- protein21.4g
- salt2.87g
Method
step 1
Tap any open mussels and discard those that don’t close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it’s needed.
step 2
Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.
