Thai Style Mussels in a Chilli Coconut Broth

This is a nice little alternative to a white wine and cream or a tomato sauce with mussels. I love Asian flavours and the broth that goes with the mussels is wonderfully fresh with a good spicy hit. Make sure when you wash and clean the mussels that any that remain open you discard. This recipe will serve 2.

You will need:

1 kg of Mussels washed and de-bearded

1 Tin of Coconut Milk

2 Banana Shallots

2 Cloves of Garlic

1/2 Inch of Grated Galangal

1/2 Inch Grated Ginger

1 Stalk of Lemongrass

2 Red Chillies

2 Spring Onions

1 Lime

Fresh Coriander

Good Splash of Thai Fish Sauce

4 Lime Leaves

1 Tbs Light Soy

1. In a good sized pan gently sweat off the shallots, garlic, ginger, galangal, lime leaves, spring onions and chilli until they soften but dont colour. Take the stalks off the coriander and finely chop until you have about a good tablespoons worth and add them too. Cut Lemon grass in to 3 pieces and bruise with the back of a knife and add to the mix.

2. Add in the coconut milk and bring to the boil for about 5 minutes to allow the flavours to infuse. Add in the fish sauce and soy. Taste the broth to make sure you are happy with the seasoning.

3. Drop in the mussels and cover for 5 minutes. Before you serve squeeze in the juice of 1/2 a lime. If some dont open chuck them out.

4. Place the mussels and broth in a deep bowl and dress with some coriander, chilli and spring onion.

Enjoy!