Thai-Flavoured Mussels

Preparation info
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    • Difficulty


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By Nigella Lawson

Published 1998

  • About

I have called these ‘Thai-flavoured’ rather than ‘Thai’ because they emanate directly from my kitchen, and I am not Thai and have never even been to Thailand. So this dish is authentic, but in the sense that it is authentically how I cook it. It takes about 2 minutes, and since mussels come cleaned now, there isn’t even any debearding or debarnacling to do over the kitchen sink. I use kaffir lime leaves since I keep a stash of them in my freezer, but you can substitute lemon grass. And fran