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Fi's Foodie Friday

Fi's Foodie Friday: Love = cooking & sharing food with anyone who makes your life richer. Happy ? Day. Thai-style mussels * Serves 2 Ingredients: 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 groundnut oil 1 x 400 ml tin of reduced fat coconut milk 1 tablespoon fish sauce 1 lime Method: 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   IMG_7720 2
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