Thai-Style Mussels

Thai - Style Mussels served in a metal dish
  • 2 servings
  • 30 minutes to prepare
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  • 1kg mussels
  • 1 tbsp sunflower oil
  • A bunch of spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm piece of fresh ginger, finely chopped
  • 1 lemongrass stick, crushed
  • 1 red chilli, finely sliced
  • A splash of Thai fish sauce
  • 160g coconut milk
  • To serve a bunch of fresh basil, 1 lime, cut into wedges


Preparation time 10 minutes
Cooking time 20 minutes

1. Check the mussels are closed. If any are open, tap them gently: if they don’t close, discard them. Wash and ‘debeard’ them, pulling away the tendrils on the sides.

2. Heat the sunflower oil in a large saucepan and add the spring onions, garlic, ginger, lemongrass and chilli, and cook gently for 5 minutes. Tip in the mussels and toss together well. Cover with a lid and cook for 10 minutes. Discard any mussels that don’t open.

3. Add the fish sauce and coconut milk and heat through for a few minutes.

4. Serve the mussels scattered with the basil leaves, and lime wedges for squeezing.