Thai mussels and prawn pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 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
Method
step 1
Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.step 2
Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.step 3
After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.step 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.step 5
Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.step 6
Serve with some sliced bread to soak up the cooking broth.
