Photo by Tamara West
Steamed mussels make a delicious, quick and easy meal in this yummy Thai-flavoured coconut broth.
|2 Tbsp||Oil, (peanut, canola,soy)|
|2||Shallots, finely diced|
|2||Garlic cloves, minced|
|1 stalk||Lemongrass, finely chopped|
|1½ Tbsp||Tom yum paste, up to 2tbsp|
|½ can||Coconut milk|
|2 dozen||Mussels, cleaned|
|1 tsp||Fish sauce, or soy sauce|
|1||Long red chilli, finely sliced, to garnish (optional)|
|¾ cup||Coriander, chopped, to garnish|
|1||Lime, cut in half, to serve|
- Heat oil in a medium to large saucepan (one that will hold all the mussels) on medium heat.
- Cook shallots until soft, about 2 minutes.
- Add garlic and lemongrass and continue to cook for a further minute.
- Stir in tom yum paste, coconut milk and water and bring to the boil.
- Add cleaned mussels, cover with a lid and steam for 2-3 minutes until the mussel shells have just opened (discard any that do not open).
- Season with fish sauce or soy sauce to taste.
- Divide mussels and broth between bowls and garnish with chilli (if using) and coriander. Serve with a lime cheek to squeeze over just before eating.
Tip: Pick live raw mussels with tightly closed shells or those that close when the shells are tapped; this is an indication they are still alive and fresh. If their shells do not close when tapped they should be discarded.