Fi’s Foodie Friday: Love = cooking & sharing food with anyone who makes your life richer. Happy 💘 Day.
Thai-style mussels *
1 kg mussels , debearded, from sustainable sources 4 spring onions
2 cloves of garlic
1⁄2 a bunch of fresh coriander
1 stick of lemongrass
1 fresh red chilli
1 x 400 ml tin of reduced fat coconut milk 1 tablespoon fish sauce
1 Wash the mussels thoroughly, discarding any that aren’t tightly closed.
2 Trim and finely slice the spring onions, peel and finely slice the garlic. Pick
and set aside the coriander leaves, then finely chop the stalks. Cut the
lemongrass into 4 pieces, then finely slice the chilli.
3 In a wide saucepan, heat a little groundnut oil and soften the spring onion,
garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
4 Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
5 Steam the mussels for 5 minutes, or until they’ve all opened and are cooked. Discard any unopened mussels. 6 Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.
* Recipe from jamieoliver.com
* KBPT Recipe no. 26 10th February 2017