Apr 1 2019

Thai Mussel with Coconut and Lemon

This is a light main course which can even become more complete if you serve it with plain rice and steamed vegetables. It has an intriguing and mild spicy flavour.

Serves 3/4 

  • 250 gr mussels (net weight without the shells: you will need about 1,200 kg of fresh whole mussels)
  • 1 tin tomatoes
  • 2 garlic cloves,  thinly chopped
  • 1 tbsp fresh ginger, thinly chopped
  • 2 tbsp oil (whatever you like: I used extravirgin olive oil, but feel free to use what you prefer)
  • 1 red chilli pepper, thinly sliced
  • 4 tbsp coconut milk
  • 1 pinch of lemon zests
  • chopped fresh coriander to taste

Clean the mussels in cold water and blanch in boiling unsalted water for 1 minute or until opened and cooked halfway through. Drain and discard the shells as well as any mussels that haven’t opened and set aside.

In a heavy-based pan place the oil, ginger, garlic and red chilli pepper and let fry gently.

Add the tomatoes thoroughly chopped by hand and cook for 5 minutes.

Time to add the mussels: stir well and pour the coconut milk.

Scatter with the lemon zests , season with salt to taste and, if you like,  the chopped coriander. Serve with steamed vegetables (I used green beans) and/or plain jasmine rice.

 

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