Thai Coconut Mussels

Ingredients

2 tsp sunflower oil

1 stick lemongrass, finely chopped (white part only)

2 cloves garlic, crushed

2cm piece fresh ginger, peeled, thinly sliced

2 long red chillies, deseeded, thinly sliced

2 red birds eye chillies, deseeded, thinly sliced

400ml can coconut milk

2 tbs fish sauce

3 kaffir lime leaves

1.5kg fresh mussels, cleaned

Coriander leaves, sliced chilli and toasted coconut, to garnish

Lime wedges and crusty bread, to serve

Directions

4
Ingredients
2 tsp sunflower oil
1 stick lemongrass, finely chopped (white part only)
2 cloves garlic, crushed
2cm piece fresh ginger, peeled, thinly sliced
2 long red chillies, deseeded, thinly sliced
2 red birds eye chillies, deseeded, thinly sliced
400ml can coconut milk
2 tbs fish sauce
3 kaffir lime leaves
1.5kg fresh mussels, cleaned
Coriander leaves, sliced chilli and toasted coconut, to garnish
Lime wedges and crusty bread, to serve
METHODNOTES
Heat oil in a large wok or saucepan over medium heat.
Add lemongrass, garlic, ginger and chillies. Stir fry until soft and fragrant.
Stir in coconut milk, fish sauce and kaffir lime leaves. Bring to the boil.
Add mussels. Cook, covered, shaking pan occasionally, until mussels open.
Divide mussels and broth among serving bowls. Garnish with coriander, chilli and coconut. Serve with lime wedges and bread.

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