Thai Flavoured Mussels Recipes

THAI-STYLE MUSSELS

Steps:

• Wash the mussels thoroughly, discarding any that aren't tightly closed.
• Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
• In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
• Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
• Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
• Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

THAI FLAVOURED MUSSELS

Steps:

• Wash mussels under cold water and remove beards. Discard any mussels that are already open.
• Heat oil in large saucepan.
• Add garlic, onion and cook for 3 minutes.
• Add chilli, lemongrass and ginger and cook further 3 minutes.
• Add sauces and water and bring to boil.
• Reduce heat until liquid is simmering.
• Add mussels, cover saucepan with lid and cook for 5 minutes.
• Remove lid and toss through coriander leaves.
• Throw away any mussels that have not opened.