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Thai-style Mussels

Prep: 15 mins

Cook: 10 mins

Creamy, spicy and fragrant, these mussels are perfect for sharing.

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.

How To Make Thai Mussels

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


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.

How To Make Thai Mussels

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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