Thai Style Mussels
Servings: 3
Ingredients
- 1 kg of fresh mussels cleaned
- 1 tbsp of green Thai curry paste
- 3 banana shallots finely sliced or 1 white onion finely sliced
- 1 x400g tin of coconut milk
- 1 tbsp of fish sauce
- 1 tbsp of brown sugar
- 2 sticks of lemon grass
- 2 kaffir lime leaves
- 1 handful of Thai basil
- 1 handful of coriander
- 1 cup of jasmine rice
Instructions
- Place 1 cup of rice into a saucepan, along with two cups of water. Season with salt and bring to the boil.
- Once boiling, place a lid on and turn down to a very small flame and simmer for 10-15 minutes until the rice is cooked.
- Slice your shallots, chop your herbs and crush/ bruise your lemongrass.
- In a large pot add some veg oil and fry the shallots with a touch of salt for a few minutes on a high heat.
- Then add your Thai curry paste and cook for a further two minutes.
- Add the cleaned mussels to the pot and coat in the curry paste.
- Add the lemongrass, lime leaves, brown sugar, fish sauce and coconut milk.
- Place a lid on and leave for 5 minutes.
- After 5 minutes, if all the mussels have opened they are ready to be eaten.
- Add in the coriander and Thai basil. Taste the broth and season to your liking and serve.
- Enjoy!
Notes
* Its important when buying your mussels you ask the fish monger to clean the mussels before you use them. Also before cooking, discard any mussels which have opened or have chipped shells. These mussels are dead and can be dangerous to eat.