Thai Mussels in a coconut, chilli, lemongrass broth

I had always been a bit too scared to cook mussels. I am not sure why.. they just seemed so daunting. But, I took the jump and bought some in my weekend farmers' market. They could not be easier to prepare or cook. And, the results? ...Sublime! The mussels that we are likely to buy are farmed, so they barely even involve any cleaning: just a rinse under water and a simple removal of any beard bits with your fingers. It takes a matter of seconds to clean them. Then cook with shallots, coconut milk, lemon grass, chillies for 10 minutes ..the result is an absolutely delicious , fragrant Thai style mussel broth. This makes a wonderful light lunch, a dinner party starter, or a treat dinner served over linguine or with a crusty loaf for mopping.

Ingredients

Method

Ingredients

  • SERVES 2
  • 800 g Fresh mussels (rinsed and beards pulled off)
  • 3 garlic cloves, finely chopped
  • 1 tablespoon Olive oil
  • 3 Shallots, sliced into thin rings
  • 1 Stick of lemongrass, cut into half lengthways and then again widthways
  • 1-2 chillies, finely chopped
  • 1 Can of fat free coconut milk
  • Zest of Half a Lime
  • Juice of one lime
  • 1/2 teaspoon Fish Sauce
  • Fresh Coriander Leaves

Method

one. If your mussels are farmed (and they probably are). all you need to do is to rinse them under cold water and pull of any beard bits with your fingers.

two. Heat a large pot with a tight fitting lid, over a medium heat. Gently fry the shallots, garlic, lemongrass and chilli in the oil for c.3-5 minutes, until softened. Then add the mussels and coconut milk. Stir, cover the pot and steam, stirring once or twice, until the mussels have opened (5 to 10 minutes).

three. Stir in the lime zest and juice, fish sauce and coriander. Serve the mussels in their sauce.

Serving Suggestion. Crusty Bread or Linguine

Possible Amendment.