Thai mussels

Thai mussels

main courses | serves 2

1. Discard any mussels that aren’t tightly closed, or won't close when they are rapped on the side of the sink. In a saucepan, heat a little groundnut oil and soften the spring onions, garlic, coriander stalks, lemongrass and most of the chilli for around 5 minutes. Add the coconut milk and fish sauce and bring to the boil. Add mussels and cover pan. Steam for 5 minutes, till the mussels are open and cooked. Discard any unopened mussels. Finish with a squeeze of lime, and sprinkle with coriander leaves and remaining chilli.

 

Recipe Andy Harris
Photo David Loftus


from Issue 5

ingredients

• 1kg mussels, washed and debearded
• Groundnut oil
• 4 spring onions, finely sliced
• 2 garlic cloves, finely sliced
• Small bunch of coriander, stalks finely chopped, leaves picked
• 1 lemongrass stick, cut into 4
• 1 red chilli, finely sliced
• 400ml coconut milk
• 1 tbsp fish sauce
• 1 lime

© 2014 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.