Go Back

Thai Mussels

Richard Bewley
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Starter
Cuisine Thai
Servings 4

Ingredients
  

  • 2 kg mussels washed and debearded
  • 1 tbsp Groundnut oil
  • 4 spring onions finely sliced
  • 6 kaffir lime leaves
  • zest of a lime
  • 2 garlic cloves grated
  • 1 thumb sized piece of fresh root ginger or galangal peeled and grated.
  • Small bunch of coriander stalks finely chopped, leaves picked
  • 1 lemongrass stick outer layer peeled
  • 1 red chilli finely sliced
  • 400 ml coconut milk half fat if you can find it
  • 2 tbsp fish sauce
  • 2 limes 1 x juiced, 1 x quartered for garnish

Instructions
 

  • In a large saucepan (I use a large stockpot as the mussels certainly expand when steaming), heat a little groundnut oil and soften the spring onions, garlic, coriander stalks, lemongrass, most of the chilli for around 5 minutes.
  • Add the coconut milk, kaffir lime leaves, fish sauce and juice of 1 lime and bring to the boil.
  • Carefully add the mussels and cover pan. Steam for 5 minutes, until the mussels are open and cooked. A couple of minutes through, mix the mussels through the stock so that the flavour is evenly distributed. Give 'em a good old stir.
  • Discard any mussels which are clammed shut and would take a power tool to get those shells apart. Those which are partially opened (and clearly cooked through) are absolutely fine. If in doubt, leave them out.
  • Sprinkle coriander leaves and chilli, and serve with lime wedges to squeeze over.
  • Enjoy.