Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 4 spring onions, finely chopped
- 3 galangal, shredded, 2.5 cm piece
- 1 green chilli, finely chopped
- 3/4 cup can coconut milk
- 1 bunch large coriander, chopped
- 1tablespoons Thai basil, chopped
- 3/4 cup fish stock
- 2tablespoons Thai fish sauce
- 2tablespoons lime, juice only
- 1tablespoons soy sauce
- 1tablespoons soft brown sugar
- 3-4 lime leaves, shredded
- 1kilograms mussels, scrubbed and debearded
- 1 desiccated coconut, toasted (to garnish)
Method
Step 1 of 3
Heat the oil in a large saucepan and cook the spring onions, galangal or ginger and chilli for 2 minutes until soft. Add the remaining ingredients except the mussels and warm gently until the sugar has dissolved. Turn up the heat and bring up to boiling point, then reduce the heat and simmer gently for 5 minutes to allow the flavours to develop.
Step 2 of 3
Tip the mussels into the coconut sauce and cover with a tight-fitting lid. Cook for 3-4 minutes or until the mussels have opened - discard any that have not.
Step 3 of 3
Spoon into serving bowls with plenty of the juices and sprinkle with extra coriander leaves and desiccated coconut, if using. Serve immediately with steamed jasmine rice or butternut squash.
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