Posted on Mon 6th September 2021
Thai-style Mussels
Creamy, spicy and fragrant, these mussels are perfect for sharing.
Cuisine
Thai
Time
25 mins
Servings
3 people
Ingredients
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1kg fresh mussels, cleaned under running cold water 4-5 times
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1 bashed lemongrass stalk
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Handful of Thai sweet basil leaves
THE PASTE
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2 garlic cloves
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Thumb sized piece of galangal, or ginger
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1 lemongrass stalk
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2 fresh lime leaves, roughly chopped
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4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped
THE SAUCE
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300ml coconut milk
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1 tbsp palm sugar
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1 tbsp fish sauce
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Juice of 1 lime
Method
Preparation
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Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. Discard any that have already opened.
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Finely chop all ‘The Paste’ ingredients and then pound them in a pestle and mortar until a smooth paste is formed. You may also do this in a food processor with a small amount of water to help form a smooth paste.
Cooking
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Heat 1 tbsp vegetable oil in a wok to a medium heat and start to stir fry ‘the paste’ for 3-5 minutes until it starts to smell aromatic but loses its rawness.
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Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little.
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Pour in the coconut milk and bring to the boil and cover with a lid.
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Season with the palm sugar and fish sauce and allow to boil for a further minute.
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Remove from the heat and then squeeze the lime juice in and add a generous handful of fresh coriander and Thai sweet basil in just before serving.