Mussels with Thai flavours
For the perfect weekend sharing dish, combine tender mussels with fresh lime leaves to enhance the rich, garlicky flavour
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
2kg mussels
2 tbsp sunflower oil
6 garlic cloves
1-2 Thai red chillies
1 stalk lemongrass, chopped
3 kaffir lime leaves
1 tbsp fish sauce, nam pla
3-4 tbsp coriander, chopped
Method
Check the mussels carefully, discard any broken or open shells. Wash well, drain. Crush the garlic and chop the chillies finely. Heat a little oil on a medium heat, add the garlic and chilli and lemongrass and fry for a minute or two.
Add the nam pla and kaffir lime leaves and then the mussels. Cover with a folded tea-towel or the lid of the pan. The mussels will open in just a few minutes.
Add the chopped coriander to the mussel juices. Divide the mussels between four hot plates, pour the hot juices over the shellfish and serve immediately.
