Recipes :Thai-style mussels

Thai-style mussels

Why not give mussels a Thai twist, the clean, fresh flavours work brilliantly

Ingredients

  • 2kg mussels , cleaned
  • 6 spring onions , roughly chopped
  • 2 lemongrass , woody outer layers removed and roughly chopped
  • a thumb-sized piece ginger , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 4 green chillies , roughly chopped
  • a large bunch coriander with roots
  • groundnut oil
  • 400ml tin coconut milk
  • 2 tbsp fish sauce
  • 1 lime , juiced
  • 1 red chilli , finely sliced

Method

  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.
  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.

Per serving

338 kcalories, protein 21,4g, carbohydrate 8,5g, fat 24,6 g, saturated fat 15,4g, fibre 0,3g, salt 2,87 g