Thai Chilli Coconut Mussels
Serves 2
Preparation time: 5-10 minutes
Cooking time: 5 minutes
- 500g/1.1lbs mussels, debearded
- 1.5 cups chicken stock
- 1.5 cups coconut milk
- 1 cup mushrooms, cleaned (brush off dirt) and sliced in half
- 1/4 cup green onions
- 1 stick lemongrass, pounded with the blunt end of knife and sliced on the diagonal
- 5 slices galangal
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1-2 red chillies, finely sliced (birds eye if you like it hot)
- A small handful coriander leaves and Thai basil leaves to serve
Step 1 - Heat the chicken stock and the coconut milk and add the mushrooms, green onions, lemongrass, galangal and cook for 2 minutes. Add the lime juice, fish sauce, sugar and chillies and taste for flavour. I added some more lime juice and a touch of sugar to balance it.
Step 2 - Add the mussels and place the lid on the pot and cook for 3 minutes until the mussels have opened up. Discard any unopened mussels. Serve with extra herbs on top.