Thai Chilli Ginger Mussels
Serves: 2 - 4 people
Takes: Up to 15 mins
This recipe borrows flavours from Thailand and the broth that sinks to the bottom is utterly divine. A tip when buying mussels is try and buy the ones that look like they are tightly closed and avoid ones that are open or the shells are broken. Give them a good scrub when you get home and remove the 'beards' as you don't want to eat these straggly bits. If they are open give them a good tap on a hard surface and watch them close up. If they don't then discard them as you can't eat these ones.
Ingredients
1 tablespoon vegetable oil, I like rapeseed oil
1 leek, finely chopped
2 tablespoons root ginger, finely chopped
1 tablespoon garlic, finely chopped
2 chillies, or more of you like, roughly chopped
2 lemongrass stalks, bruised and bashed
4 kaffir lime leaves
400ml can coconut milk
1 - 2 tablespoons fish sauce
Around 1kg mussels, scrubbed as above
3 tablespoons fresh coriander, chopped
salt and sugar, to taste
Method
In a large pan or wok gently heat the oil and add the leeks.
Once they have softened add the ginger, garlic, chilli, lemongrass and kaffir lime leaves.
After a minute or so pour in the coconut milk and bring to the boil.
Stir in the fish sauce and taste. Adjust the seasoning if you need to and add more chilli if you like.
Toss in the mussels and give them a good stir before popping on a lid and allowing them to steam and open up.
After a few minutes check to see if most of the mussels have opened up. If they haven't then pop the lid back on for a minute or so. If they have then it's pretty much ready.
Sprinkle in the coriander and serve piled high in a bowl with the luscious coconut broth poured on top.
