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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.

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• Jintana Wong

  Today

  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.

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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

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Difficulty and servings

Serves 4

Preperation 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

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