Thai mussels

Name: Thai mussels
Yield: 20 servings
Cuisine: Accompaniment
Ingredients: 125.00 g butter; 1.00 fresh ginger grated; 2.00 fresh chillies small, seeded and finely chopped; 400.00 ml coconut milk; 2.00 lime zest and juice; 20.00 mussels frozen in shells

20 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (6)

125.00 g	butter
1.00	fresh ginger — grated
2.00	fresh chillies — small, seeded and finely chopped
400.00 ml	coconut milk
2.00	lime — zest and juice
20.00	mussels — frozen in shells

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Method:

Heat 25 g of the butter and gently stir-fry the ginger and chillies for a few minutes.
Add the coconut milk and lime juice and rind and simmer for about 10 minutes or until the mixture thickens to the consistency of mayonnaise.
Meanwhile use a teaspoon to remove the mussels from their shells.
Rinse the shells and leave to dry on paper towels.
Heat the remaining butter in a pan and rapidly stir-fry the mussels over high heat for about two minutes or until they just starts to brown.
Return each mussel to a shell and top with a little of the coconut cream.