asian mussel recipe

Thai mussels are packed full of flavor and can be served as an appetizer or main course. They take around 30minutes to make and the dish is a perfect balance of sweet and savory. Cooked in a simple Thai sauce, this easy seafood dish is a real crowd pleaser!

Thai Mussels

mussels ((1kg))

red chilli ((finely chopped))

ginger ((very finely chopped))

garlic ((finely chopped))

Olive oil

white wine ((250 ml))

lime

lemongrass ((halved lengthways))

tsp fish sauce

coconut milk ((800 milliliters) (2 cans))

cilantro (coriander) ((finely chopped))

spring onions ((finely sliced))

red chilli ((finely sliced))

First off, de-beard and scrub the outside of the mussels (this will take about 15 mins) and leave to one side.  In a large, deep pan, heat a glut of olive oil over a medium high heat and add the chopped chilli, ginger and garlic.  Cook for around 5 mins until the ingredients start to soften, stir occasionally.

Add in the wine, lime juice and lemon grass and bring to the boil.  When ready, add in the mussels and put a lid on the pan.  It will take about 3-4 mins for the mussels to cook.  Once they are all open, drain them, but keep the juices.

In a large pan, heat together the juices with the coconut milk, fish sauce and cilantro. Stir until the mixture has heated through.  Add the mussels into the pan for a couple of minutes, gently stir them so that they are all coated with the Thai sauce.

Spoon the mussels into bowls, and then pour the sauce over the top.  Sprinkle the sliced onions and chills over the top and serve with a load of bread.

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