Thai Style Coconut Mussels

200ml coconut milk
1kg fresh mussels, cleaned
2 shallots, finely chopped
2 garlic cloves, chopped
1 stalk lemongrass (1 chopped, 1 bruised)
1 thumb-sized galangal, chopped
2 kaffir lime leaves, sliced
2 red chillies, sliced
Small handful coriander (stalks and leaves)
Handful Thai basil
Vegetable oil

The Sauce

1 tablespoon fish sauce
½ tablespoon palm sugar
Juice of ½ lime

PREPARATION

1. Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. Discard any that have already opened.
2. Finely chop shallots, garlic, lemongrass, galangal, lime leaves and coriander stalks, then pound into a paste.

COOKING

1. Heat a wok over medium heat with oil and fry the paste for 2–3 minutes until fragrant.
2. Add sliced chillies and continue frying briefly.
3. Increase heat to high and add cleaned mussels.
4. Toss to coat mussels in the paste.
5. Pour in coconut milk gradually, stirring as it heats.
6. Add fish sauce and palm sugar, mixing well.
7. Add bruised lemongrass for extra flavour.
8. Cover with a lid and steam for 1–2 minutes until mussels open.
9. Discard any unopened mussels.
10. Squeeze in lime juice and stir gently.
11. Garnish with coriander and Thai basil, then serve immediately.

School of Wok Tips

• Discard any mussels that don’t open after cooking.
• Fry the paste well to remove raw flavours.
• Add coconut milk gradually for a smoother sauce.
• Finish with fresh herbs for brightness and aroma.

FAQs

How do I know mussels are fresh?
They should be closed before cooking and open once cooked.

Can I make it spicier?
Yes, add more chillies to the paste.

What can I serve this with?
Crusty bread or steamed rice to soak up the sauce works well.