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
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 March 2001.