
Thai-style Mussels
Creamy, spicy and fragrant, these mussels are perfect for sharing.
Ingredients
Thai mussels
1kg fresh mussels, cleaned under running cold water 4-5 times
1 bashed lemongrass stalk
Handful of Thai sweet basil leaves
The paste
2 garlic cloves
Thumb sized piece of galangal, or ginger
1 lemongrass stalk
2 fresh lime leaves, roughly chopped
4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped
The Sauce
300ml coconut milk
1 tbsp palm sugar
1 tbsp fish sauce
Juice of 1 lime
Method
Preparation
Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. Discard any that have already opened.
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
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.
Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little.
Pour in the coconut milk and bring to the boil and cover with a lid.
Season with the palm sugar and fish sauce and allow to boil for a further minute.
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.
How To Make Thai Mussels
Thai mussels
1kg fresh mussels, cleaned under running cold water 4-5 times
1 bashed lemongrass stalk
Handful of Thai sweet basil leaves
The paste
2 garlic cloves
Thumb sized piece of galangal, or ginger
1 lemongrass stalk
2 fresh lime leaves, roughly chopped
4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped
The Sauce
300ml coconut milk
1 tbsp palm sugar
1 tbsp fish sauce
Juice of 1 lime
Preparation
Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. Discard any that have already opened.
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
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.
Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little.
Pour in the coconut milk and bring to the boil and cover with a lid.
Season with the palm sugar and fish sauce and allow to boil for a further minute.
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.