Recipe uploaded by

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Preparing mussels

1. Tap any open mussels and discard those that don't close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it's needed.
2. Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.

Per serving

338 kcalories, protein 21.4g, carbohydrate 8.5g, fat 24.6 g, saturated fat 15.4g, fibre 0.3g, salt 2.87 g

Latest comments and suggestions

• Aaronavitch

  17 May 2008

  Aaronavitch rated and commented on this recipe

  

  This is a very easy recipe and the results are amazing, tastes fantastic but does rely on you using good quality ingredients. I've tried this 3 times and it works best using fresh mussels from your local fish market or Waitrose.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jintana Wong

  10 January 2009

  Jintana Wong commented on this recipe

  You should also try cooking the mussels with white wine in the heated pot, Thai style, super easy and garantee the outstanding outcome! Just put about half cup of cooking white wine in a pot, heat it up till it starts boiling. Add all mussels(about 1 kg or 2 lbs) in with 2 handfuls of basil leaves, cut 2 red chilies and 2-3 stalks of lemongrass, throw them in. Cover the lid. Check after few minutes to see all the mussels open up. Discard the ones that didn't. Tug in, enjoy!! Tips: You should clean the mussels with brine water before cooking so that the mussels release the mud out. By doing that you can enjoy the sweetness of the mussels juice which well combine with the wine later! Hope you like it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummum

  28 February 2009

  yummum rated and commented on this recipe

  

  Really delicious and so easy. If you have a lot of the broth left once you've eaten all the mussels, it's just too good to throw away! Save it for the next day and throw in some prawns and perhaps some extra coconut milk and serve with rice for a gorgeous Thai curry.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mama fish

  07 March 2009

  mama fish rated and commented on this recipe

  

  Superb. So so simple but utterley delicious. Followed the recipe 100% apart from leaving out the red chilli scattered at the end. Served it simply in the centre of the table with bowls of crusty bread & finger bowls & everyone dived in. Highly recommend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  25 May 2009

  recipes rated and commented on this recipe

  

  Another great mussel recipe - all of the ones i've tried on this site are good. I didn't use the fish sauce, and i don't think it was needed as the mussels released just enough saltiness

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5263/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2kg mussels , cleaned
• 6 spring onions , roughly chopped
• 2 lemon grass , woody outer layers removed and roughly chopped
• a thumb-sized piece ginger , roughly chopped
• 2 garlic cloves , roughly chopped
• 4 green chillies , roughly chopped
• a large bunch coriander with roots
• groundnut oil
• 400ml tin coconut milk
• 2 tbsp fish sauce
• 1 lime , juiced
• 1 red chilli , finely sliced

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2kg mussels , cleaned
• 6 spring onions , roughly chopped
• 2 lemon grass , woody outer layers removed and roughly chopped
• a thumb-sized piece ginger , roughly chopped
• 2 garlic cloves , roughly chopped
• 4 green chillies , roughly chopped
• a large bunch coriander with roots
• groundnut oil
• 400ml tin coconut milk
• 2 tbsp fish sauce
• 1 lime , juiced
• 1 red chilli , finely sliced

Per serving

338 kcalories, protein 21.4g, carbohydrate 8.5g, fat 24.6 g, saturated fat 15.4g, fibre 0.3g, salt 2.87 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk