Thai Mussels

Name: Thai Mussels
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 100 ml (3½ fl oz) coconut milk; 3 lime leaves, finely shredded; 2 kg (4 lb 8 oz) mussels; 75 ml (2½ fl oz) dry white wine; 2 teaspoons fish sauce; 1 shallot, peeled and very finely chopped; 2 garlic cloves, peeled and very finely chopped; salt; 1 bunch of coriander, leaves picked and coarsely chopped; A walnut-sized piece of root ginger, peeled and very finely chopped; 2 tablespoons sunflower or similar neutral cooking oil; 1 lemongrass stalk, very finely sliced; 100 g (3½ oz) jasmine rice; 1 green chilli, deseeded and finely chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Side dish
Dinner
Pescatarian
England
June
Gluten-free
Spicy

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