Seafood Made Simple: These Khao Soi mussels showcase coconut, spice and all things nice

"At Goldie our cuisine is seafood, but we take inspiration from all over the world to build our daily changing menu, keeping it as interesting for our team as our diners."

This weekend’s recipe: a Northern Thai Khao Soi coconut broth with Irish rope-grown mussels inspired by my trip to Chang Mai, is very straight forward while delivering the quintessential and complex balance of flavours that Thai cuisine is famous for – sweet, salty, spicy and sour.

Sat, 19 Oct, 2024 - 02:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

I took three months off from cooking in the summer of 2016 and travelled to Southeast Asia with five of my best friends from secondary school.

Thailand and Cambodia were our chosen destinations. Backpacks, travel visas and vaccinations, we set off excitedly for island-hopping, temple-visiting, Full Moon-partying and street food-sampling.