Thai-style steamed mussels
| Recipe By: | Abigail Donnelly |
Ingredients
- 1 tbsp coriander, to garnish
- 1 spring onion, sliced and placed in iced water to curl
- 2 tbsp lime, juiced
- salt to taste
- 3 kg fresh West Coast mussels
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 x 3 cm ginger piece, thinly sliced
- 4 lime leaves
- 2 stalks lemongrass
- 1 spring onion, sliced
- 1 tbsp fish sauce
- 4 1/2 cups good-quality chicken stock
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Cooking Instructions
- Place the chicken stock, fish sauce, spring onion, lemongrass, lime leaves, ginger, garlic and shallots in a potjie or flat-bottomed cast-iron pan over medium coals.
- Cover and bring to a simmer.
- Add the mussels and steam for 5 minutes, until they have opened. Discard any mussels that do not open.
- Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander.
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