Thai Chile Coconut Mussels

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves 2

Preparation time: 5-10 minutes

Cooking time: 5 minutes

500g/1.1lbs mussels, debearded
1.5 cups chicken stock
1.5 cups coconut milk
1 cup mushrooms, cleaned (brush off dirt) and sliced in half
1/4 cup green onions
1 stick lemongrass, pounded with the blunt end of knife and sliced on the diagonal
5 slices galangal
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1-2 red chiles, finely sliced (birds eye if you like it hot)
A small handful coriander leaves and Thai basil leaves to serve

Thai Coconut Mussels

Step 1 – Heat the chicken stock and the coconut milk and add the mushrooms, green onions, lemongrass, galangal and cook for 2 minutes. Add the lime juice, fish sauce, sugar and chillies and taste for flavour. I added some more lime juice and a touch of sugar to balance it.

Step 2 – Add the mussels and place the lid on the pot and cook for 3 minutes until the mussels have opened up. Discard any unopened mussels. Serve with extra herbs on top.

From notquitenigella.com