Thai Inspired Mussels
I made this dish for the boat crew for lunch. The flavours and colours bounce out of the dish.
Time to make 15 minutes
1 tablespoon olive oil
1/3 cup chopped coriander roots and stems
2 tablespoons chopped fresh ginger
2 large garlic cloves, chopped
1 tablespoon chopped eschallots
1 stick lemon grass, chopped
2 large mild red chillies, chopped
1 kg green shell mussels
½ cup (125ml) white wine
½ cup (125ml) coconut cream
½ cup (125ml) coconut milk
½ cup chopped fresh coriander leaves
1 tablespoon extra virgin olive oil
Heat the oil in a large saucepan or pan over medium heat. Add the aromatics, that is the coriander roots and stems, ginger, garlic, eschallots, lemon grass and chilli. Cook while stirring for 3 minutes or until fragrant. Add the mussels and wine and cover with lid. Cook over high heat for 2-3 minutes or until mussels open.
Add coconut cream and milk and stir to combine. Serve sprinkled with coriander leaves and drizzle over the extra olive oil.
Coarsely chop the aromatics as this is a rustic dish.
Don’t overcook the mussels. If you cook them carefully and quickly they will be tender and delicious.