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    Mussels with Thai Spices

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    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


    • 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


    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.

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    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.


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    4 stars