Thai Coconut Mussels

Beautiful fresh mussels, with a coconut sauce bursting with thai flavours of lemongrass, ginger and garlic.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 2

INGREDIENTS

- 1kg mussels, debearded and scrubbed clean

- 200ml coconut milk

- 2 tbsp olive oil

- 1-2 bird's eye chilli finely chopped

- 1 thumb size fresh ginger, finely sliced

- 1 lemon grass stalk, thinly sliced (or 1 tbsp lemongrass paste)

- 3 garlic cloves, sliced

- 1 shallot, finely chopped

- Juice of 2 limes

- Zest of 1 lime

- 2 tbsp fish sauce

- Pinch of paprika

- Pinch of fresh cracked black pepper

- Freshly chopped coriander

METHOD

1. Place a pan with a lid on a medium heat.

2. Add in oil and sauté the shallots till soft and translucent

3. Add in ginger and garlic and allow to cook and soften

4. Now add in the lemongrass and reduce the heat for a couple of minutes

5. Add in coconut milk, lime zest, fish sauce, paprika and black pepper and allow to come to a gentle simmer

6. Add in the chilli and lime juice and increase the heat to medium high

7. In goes the cleaned mussels and cover. Allow to cook for 5-7 minutes.

8. Lift the lid and check the mussels. They should have all opened up and steamed beautifully. Discard any that have not opened up.

9. Remove off the heat, sprinkle over a generous amount of coriander and serve with crusty bread or fries.