Thai Mussels

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A good and inexpensive family meal. A more sophisticated presentation is possible by shucking all the mussels after they are cooked and then reheating them (very, very gently) in the liquor. Personally, I prefer to pick through the shells in the old-fashioned manner.

Ingredients

  • 2 kg (4 lb 8 oz) mussels
  • 100

Method

Rinse the mussels in plenty of cold running water before scraping them clean and removing their beards. Rinse them again and set aside.

Rinse the rice in several changes of cold water. Bring a pot of well-salted water to the boil and add the rice, cooking it for 9 minutes. Drain the rice and keep warm.

Meanwhile, heat a large saucepan, flameproof casserole dish or wok with the o