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


? 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

© 2016 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.