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Thai-style mussels - Eat Well Recipe
Steamed mussels make a delicious, quick and easy meal in this yummy Thai-flavoured coconut broth.
Ingredients
| 2 Tbsp | Oil, (peanut, canola,soy) |
| 2 | Shallots, finely diced |
| 2 | Garlic cloves, minced |
| 1 stalk | Lemongrass, finely chopped |
| 1 ½ Tbsp | Tom yum paste, up to 2tbsp |
| ½ can | Coconut milk |
| ¼ cup | Water |
| 2 dozen | Mussels, cleaned (Main) |
| 1 tsp | Fish sauce, or soy sauce |
| 1 | Long red chilli, finely sliced, to garnish (optional) |
| ¾ cup | Coriander, chopped, to garnish |
| 1 | Lime, cut in half, to serve |
Directions
- Heat oil in a medium to large saucepan (one that will hold all the mussels) on medium heat.
- Cook shallots until soft, about 2 minutes.
- Add garlic and lemongrass and continue to cook for a further minute.
- Stir in tom yum paste, coconut milk and water and bring to the boil.
- Add cleaned mussels, cover with a lid and steam for 2-3 minutes until the mussel shells have just opened (discard any that do not open).
- Season with fish sauce or soy sauce to taste.
- Divide mussels and broth between bowls and garnish with chilli (if using) and coriander. Serve with a lime cheek to squeeze over just before eating.
Tip:Pick live raw mussels with tightly closed shells or those that close when the shells are tapped; this is an indication they are still alive and fresh. If their shells do not close when tapped they should be discarded.
