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Mussels with Thai Spices
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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.'
Serves: 4 as a starter
If preferred, replace mussels with raw tiger prawn tails and cook as above until the prawns turn pink and are thoroughly cooked.
This recipe was first published in Thu Mar 01 00:00:00 GMT 2001.