Thai-style mussels
Easy
Mussels are cheap and plentiful in Ireland and make a great midweek meal, served with crusty bread to sop up the delicious juices.
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Thai-style mussels
Easy
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Introduction
Mussels are cheap and plentiful in Ireland and make a great midweek meal, served with crusty bread to sop up the delicious juices.
Ingredients
- 2 tsp sesame oil
- 2 garlic cloves, crushed
- 2 red chillies, deseeded, finely chopped
- 2 sticks lemon grass, white part chopped
- Zest of 1 lime
- 375ml fish or chicken stock
- 250ml light coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1.5kg black mussels, cleaned, beards removed
- 4 scallions, thinly sliced, to serve
- Bunch coriander leaves, to serve
- To serve: Lime wedges Chopped red chilli
Method
- 1. Heat oil in a saucepan over medium-high heat. Add garlic, chillies, lemon grass and lime zest. Cook for 1 minute. Add stock, coconut milk, fish sauce and sugar. Simmer for 10 minutes.
- 2. Add mussels to the saucepan. Cover. Cook for 2 to 3 minutes or until mussels open. Discard any unopened mussels.
- 3. Spoon the mussels and broth into bowls. Top with scallions and coriander and serve immediately with lime wedges and chopped red chilli.
