zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mussels with Thai Spices

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mussels with Thai Spices

    Chef Raymond Blanc has a love of Asian and oriental food. He writes: 'I have vivid memories of my first trip to Thailand; the fresh aromas and tastes are still with me now. The simplicity of the food is one reason I love it so much. I have tried to captivate these feelings in this simple yet wonderful mussel dish. It requires hardly any preparation: the New Zealand mussel shells require no cleaning and, as they have already been cooked, they just need steaming to thoroughly reheat them.'

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4 as a starter

    Ingredients

    • 1kg New Zealand green shell mussels
    • 100ml water
    • Juice of 1 lemon
    • Juice of 1 lime
    • 2 tbsp Thai fish sauce
    • 1 red chilli, deseeded and finely chopped
    • 1 tsp caster sugar
    • 1 garlic clove, peeled and crushed
    • 2 sticks lemon grass, outer leaves removed and finely chopped
    • 75g root ginger, peeled and finely chopped
    • 1 bunch salad onions, finely chopped
    • ½ pack fresh coriander, finely chopped

    Method

    1. Place the mussels in a large saucepan, add all the remaining ingredients except the salad onions and coriander. Cover, bring to the boil and simmer for 2-3 minutes or until the mixture is piping hot.
    2. Remove from the heat, stir in the onions and coriander and serve in deep plates with steamed Thai fragrant rice.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If preferred, replace mussels with raw tiger prawn tails and cook as above until the prawns turn pink and are thoroughly cooked.

    Comments

    Average user rating

    4 stars