Thai Mussels

Name: Thai Mussels
Yield: Serves 4-6
Cuisine: Thailand
Ingredients: 1 lb 9 oz/700 g mussels in their shells, scrubbed, washed and debearded; 3 shallots, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 1 tablespoon soy bean paste (available from Asian stores); 1 fresh red chile, finely chopped; 1 teaspoon brown sugar; vegetable oil, for frying; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

In Thailand, the dishes are simple, but quite hot. This dish takes minutes to make and the flavors perfectly complement the mussels without overpowering them.

Ingredients

1 lb 9 oz/700 g mussels in their shells, scrubbed, washed and debearded

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat some vegetable oil in a large pan and gently cook the shallots and the garlic until slightly browned.

Stir in the soy bean paste until well combined, then add the ginger, chile, and mussels and stir-fry together for about 1 minute, then add the sugar.

Cover the pan and cook for about 5 minutes, or until all the mussels have opened. Discard any mussels that have not opened.