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Thai Mussels with Chilli & Coconut

Thai Mussels with Chilli & Coconut

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Mussels are one of the most sustainable seafood around, so take advantage of their salty flavour combined with the heat of fresh chilli.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 10 mins
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1 Tbsp (15 ml) coconut oil
1 small onion, chopped
6 garlic cloves, crushed
60 g ginger, sliced
4-8 chillies deseeded (optional), split in half
25 g celery, diced
25 g fennel, diced (optional)
1 bay leaf
2 pieces lemongrass, crushed
6 lime leaves
2⁄5 (150 ml) white wine
2 Tbsp (30 ml) fish sauce
1 tsp (5 ml) tamarind
1.5-2 kg mussels
pinch of coarse salt
1 tin (400 ml) coconut milk
½ bunch fresh coriander, chopped
3 spring onion sliced
1-2 Tbsp (15-30 ml) lemon juice
zest of 1 lemon
3 spring onions, sliced
freshly ground black pepper
fresh crusty bread, sliced or jasmine rice to serve

Cleaning the Mussels

To clean the mussels you will need to remove the beards. Find the beard (thin strand that’s comes out of the shell) pull it towards the hinge end of the mussel until it rips free. Discard the beards and use a brush to remove any additional sand or barnacles. Finish by rinsing under running water. 

Heat a large saucepan with a wide base. Add the coconut oil, onion, garlic, ginger, chilli, celery, fennel, bay leaf, lemongrass, lime leaves, zest and pepper. Cook gently for 2 minutes ensuring that the onions do not colour.

Add the wine and fish sauce with the tamarind and bring to a rapid boil. Add the mussels and salt and stir to combine, cover and allow to steam allowing all of the mussels to open, this should take about 2-4 minutes.

Remove the mussels from the saucepan and pour in the can of coconut cream and allow this to reduce by half. Add the fresh coriander and then add the mussels back in. Remove from the heat, add the lemon juice and zest and the spring onion and serve immediately.

Serve with a fragrant rice or crusty bread or some French fries.