Thai style mussels

Mussels are in season now and make a delicious, quick, easy meal. This Thai style dish is a tasty alternative to the traditional moules mariniere. Mussels are not only tasty but are packed with vitamin A and B1, high in zinc and iron, a great source of protein and low in fat – a real healthy choice.

Ingredients – serves 4

1kg mussels – debearded
Bunch of spring onions (approx 4/5)  – finely sliced
1 clove of garlic – crushed
70g coriander – chopped, keep a handful  to sprinkle on the finished dish.
2 sticks lemon grass – remove outer layer and roughly chop.
1 fresh red chilli – seeds removed and finely chopped
1 tablespoon coconut oil
1 x 400g reduced fat coconut milk
2 tablespoons fish sauce
2 limes

Method

Rinse the mussels discarding any that are open.

Heat the coconut oil and gently fry the spring onions, garlic, coriander, lemon grass and chilli for about 3-4 mins.

Add the fish sauce, coconut milk and the juice from 1 and a half limes and bring to the boil.

Tip the  mussels in the pan, cover and steam for 4-5 minutes or until they open. Discard any that stay closed.

Serve straight away with the remaining lime juice and chopped coriander sprinkled over.

These are the perfect start to a meal or serve with crusty bread or frites for a tasty supper.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover