Name: Thai-style mussels
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 kg mussels washed and debearded; 1 pineapple peeled and chopped; 1/2 green pepper chopped; 2 garlic cloves, chopped; 2 cm fresh ginger chopped; 4 green chillies chopped; 400 ml coconut milk; 30 ml lemon juice; 1 cup fresh basil; 1 tsp salt; 1 red chilli chopped; coriander

Recipe Disclaimer

Tap for method

Ingredients (12)

2 kg	mussels — washed and debearded
1	pineapple — peeled and chopped
1/2	green pepper — chopped
2	garlic — cloves, chopped
2 cm	fresh ginger — chopped
4	green chillies — chopped
400 ml	coconut milk
30 ml	lemon juice
1 cup	fresh basil
1 tsp	salt
1	red chilli — chopped
	coriander

Tap for ingredients

Method:

In a large saucepan, heat the olive oil over a medium heat and sauté the green pepper, pineapple, garlic, ginger and green chillies for 2-3 mins.

If using fresh mussels, add them now and steam for 4 mins.

Add the coconut milk, lemon juice, basil leaves and salt and bring to the boil.

If using local frozen half-shell mussels, add them now.

Cover and simmer for 5 mins.

Garnish with fresh coriander and chopped red chilli.

TIP : Want less bite? Simply remove the seeds from the chillies, as this is where most of the heat will come from. It would also be wise to use gloves when chopping the chillies. (Your eyes and other sensitive areas will thank you later.)

Recipe and images courtesy of Blue Ocean Mussels.

To receive quick and convenient weekday recipes, join our Easy Weekday Mealsmailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter

ALSO TRY:

Smoked mussels on avo toasts

00:10 Trim the crusts off the bread. Flatten the slices of bread with a rolling pin. Cut into triangles. Set aside. Mash the avocado with the lemon zest and juice, chilli, parsley and season with pepper. Preheat the oven grill. Place the bread triangles on a baking tray and grill until golden and crisp.