- Chloe Grabham
How to make Thai style mussels
Midweek cooking can sometimes feel like an utter chore, right?
There are those times when the temptation to quickly order something through the click of an app seems so much more appealing than dragging out the pots and pans.
This quick, easy and instant taste of Thailand is a must-try and takes less than 30minutes to make. Full of vibrant flavours, colours and tender mussels, these Thai style mussels will soon become a midweek favourite.
1kg fresh mussels 2 birdseye chillies 1 stick of lemongrass 2 tbsp palm sugar/ brown sugar Vegetable oil 1 small red onion 1 clove of garlic 1 can of coconut milk 1/4 cup fish sauce 1/2 bunch of coriander 1 packet of instant rice 1 lime
In a mortar and pestle or food processor add the chillies, peeled lemongrass, onion, garlic, sugar and 1/2 of the coriander.
Blend until it forms a fine paste.
Heat the oil in a large saucepan and add the paste. Fry until golden and fragrant.
Add the mussels, the coconut milk and the fish sauce to the saucepan.
Stir all the ingredients together.
Place a lid on the saucepan and let simmer for 7-10 min on a low heat.
Place the rice in the microwave and cook as per instructions on the packet.
Serve the mussels on top of the rice, sprinkled with the remaining coriander and a squeeze of lime juice.