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Mussels Thai Style

 500 g mussels
 2 tbsp sesame oil
 4 cloves garlic - finely chopped
 2 shallots - finely chopped
 2 cm piece of ginger - peeled and finely sliced
 ½ bunch fresh coriander - washed and torn
 ½ lemon - zest only
 2 stalks of lemon grass - bashed
 284 ml fresh fish stock
 1 tsp fish sauce
 200 ml coconut milk
 salt and freshly ground black pepper, to taste
1

1. Clean the mussels by rinsing in cold water and detaching any beards. Discard any open mussels that do not close when lightly tapped. Drain and put to one side in a large bowl.

2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft, add the ginger, coriander, lemon zest and lemon grass, sweat out for 2-3 minutes.

3. Add the fish stock and fish sauce to the pan, then reduce gently. Season to taste.

4. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the coconut milk and serve immediately sprinkled with the coriander leaves.