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Thai mussels with bok choy

By TASTE

Difficulty Easy

Ingredients

500 g cleaned, debearded fresh Saldahna mussels (rinsed 3 times)
2 T seasame oil
80 g fresh ginger or galangal, cut into julienne
80 g lemongrass, cut diagonally into 1/2 inch pieces and bashed with a cleaver
2 garlic cloves, thinly sliced
2-3 diagonally sliced red bird’s-eye chillies
1/2 tsp palm sugar
Freshly ground black pepper
1 tsp fish sauce
1 tsp light soy sauce
1 Tbl coconut cream
1 bay leaf
2 Tbls lime juice
3 Thai lime leaves, fresh if possible
3 coriander roots, left whole and bashed with a cleaver
Dried shitake mushrooms, rehydrated and sliced
A handful diagonally sliced spring onions
1 small bok choy roughly chopped
Juice of half a kaffir lime, if available
Handful coriander leaves

Method

Heat the sesame oil in a wok. Sauté the ginger, lemongrass, garlic and chilli for half a minute to release the flavours.
Add the palm sugar, black pepper, fish sauce and soy sauce, stirring over low heat for about a minute.
Add the mussels and shake the wok vigorously in order to coat all the mussels.
Add the coconut cream, bay leaf, Thai lime leaves. Simmer for about 3 minutes until the mussels have opened.
Stir in the coriander roots, shitake mushrooms (if using), spring onions and bok choy, cooking for a further minute over a high heat. Remove the wok from the stove.
Add the lime juice and coriander leaves. (Don’t cook the lime juice too long or it will become bitter.)
Serve in a heated dish (accompanied by Jasmine rice, fresh diced chilli, fish sauce and lime juice) and enjoy the concentration of flavours, textures and aromas working in concert with each other.

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