Thai mussels

Recipe from: 26 November 2012
Thai mussels recipe

Ingredients 12
Servings 2
Time 00:15

Ingredients

  • 1
    Tbs
    PnP Finest extra-virgin olive oil
  • 1/2
    onion, finely chopped
  • 1
    medium chilli, deseeded, finely chopped
  • 2
    cloves
    garlic, crushed
  • 2
    tsp
    grated ginger
  • 1
    stalk lemongrass, (outer leaves removed), chopped
  • 1
    large slaked lime, juiced and peeled
  • 3
    ml
    PnP castor sugar
  • 1
    cup
    chicken stock
  • 1
    can
    coconut milk
  • 1
    kg
    mussel, (black mussels), fresh and in shells
  • 60
    ml
    coriander, chopped
 

Method

00:15
 
Heat oil in a large pot and sauté onion until softened, not browned. Add chilli, garlic, ginger, lemon grass, lime juice and peel, and castor sugar and cook for 2 minutes.

Add chicken stock and coconut milk and bring to the boil. Add mussels, cover and simmer for 8-12 minutes or until mussels have opened. Discard any shells that have not opened. Stir in coriander and serve.
 

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: mussels  |  thai  |  recipe
 

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