Member recipe

Thai mussels and prawn pot

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Cooking time

Prep: 15 minutes Cook: 15 minutes

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Serves 2

This is a super quick dish to make, and an easy to way to impress at dinner. Spicy yet creamy with the coconut milk it feels like a real treat, with minimum effort.

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  • 1 can coconut milk
  • 1 red chilli
  • 2 garlic cloves
  • 1 stick of lemongrass
  • One bunch of coriander
  • 1 thumb sized piece of ginger
  • 500g mussels
  • 200g uncooked king prawns (shell on)
  • Lime
  • Bread to serve


  1. Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.

  2. Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.

  3. After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.

  4. Cover the pot and leave for four minutes – the mussel shells should be open and the prawns should be pink. Remove the lemongrass and discard.

  5. Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.

  6. Serve with some sliced bread to soak up the cooking broth.

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