Thai-style mussels

Tamara West

Steamed mussels make a delicious, quick and easy meal in this yummy Thai-flavoured coconut broth.

Ingredients

2 Tbsp	Oil, (peanut, canola,soy)
2	Shallots, finely diced
2	Garlic cloves, minced
1 stalk	Lemongrass, finely chopped
1 ½ Tbsp	Tom yum paste, up to 2tbsp
½ can	Coconut milk
¼ cup	Water
2 dozen	Mussels, cleaned (Main)
1 tsp	Fish sauce, or soy sauce
1	Long red chilli, finely sliced, to garnish (optional)
¾ cup	Coriander, chopped, to garnish
1	Lime, cut in half, to serve

Directions

1. Heat oil in a medium to large saucepan (one that will hold all the mussels) on medium heat.
2. Cook shallots until soft, about 2 minutes.
3. Add garlic and lemongrass and continue to cook for a further minute.
4. Stir in tom yum paste, coconut milk and water and bring to the boil.
5. Add cleaned mussels, cover with a lid and steam for 2-3 minutes until the mussel shells have just opened (discard any that do not open).
6. Season with fish sauce or soy sauce to taste.
7. Divide mussels and broth between bowls and garnish with chilli (if using) and coriander. Serve with a lime cheek to squeeze over just before eating.

Tip:Pick live raw mussels with tightly closed shells or those that close when the shells are tapped; this is an indication they are still alive and fresh. If their shells do not close when tapped they should be discarded.