Thai-style mussels

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• 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

  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.

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• 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.

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• 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.

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• 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

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• isabellegrace

  15 February 2011

  isabellegrace rated and commented on this recipe

  

  Wow! Made this as a starter at a dinner party and it went down a storm - absolutely delicious! Serve with lots of crusty bread.

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• Lou

  17 May 2011

  Lou rated and commented on this recipe

  

  Have made this twice now, and both times lovely!

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• trishka

  06 August 2011

  trishka rated and commented on this recipe

  

  I love Thai flavours, with plenty of coriander. The second time I made this I added two teaspoons of red chilli paste and a little ( dessertspoon) of palm sugar. Lovely the first time, very lively the second

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• leddenton

  30 November 2011

  leddenton rated and commented on this recipe

  

  Superb

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• leddenton

  30 November 2011

  leddenton commented on this recipe

  Superb

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• Becstick

  01 January 2012

  Becstick rated and commented on this recipe

  

  Fantastic! Did these for NYEve and they went down a treat - the mussels and juice tasted so fresh and delicious.

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• Gill S

  17 February 2012

  Gill S commented on this recipe

  Made this for myhusband's birthday last night and we both thought it was outstanding. The Thai broth is so flavoursome and yet really simple. Will definitely be making again.

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• stuart

  01 September 2012

  stuart commented on this recipe

  So good, I've been doing basic mussels and white wine for years and this was my first attempt at something with actual flavour. I dropped the chillis as our guests don't like spicy food but the result was still spectacular. Very very delicious. Will be making again next week.

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• Harry

  06 November 2012

  Harry rated and commented on this recipe

  

  One of the best mussel dishes I have tasted. The balance of ingredients is just right and everybody in the family loved it. Will most definately be making it again and again.

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

Your binder

Ingredients

• 2kg mussels , cleaned
• 6 spring onions , roughly chopped
• 2 lemongrass , 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

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2kg mussels , cleaned
• 6 spring onions , roughly chopped
• 2 lemongrass , 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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