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Thai-style steamed mussels

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Thai-style steamed mussels

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

500 ml good-quality chicken stock
2 t fish sauce
1 spring onion, sliced
2 lemongrass stalks
4 lime leaves
1 x 3 cm ginger piece, thinly sliced
2 garlic cloves, finely chopped
2 shallots, finely chopped
3 kg fresh West Coast mussels
Salt, to taste
1 lime, juiced
1 spring onion, sliced and placed in iced water to curl ¦
1 T coriander, to garnish

Method

Place the chicken stock, fish sauce, spring onion, lemongrass, lime leaves, ginger, garlic and shallots in a potjie or flat-bottomed cast-iron pan over medium coals.

Cover and bring to a simmer.

Add the mussels and steam for 5 minutes, until they have opened. Discard any mussels that do not open.

Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander.

Cook’s note: Make this dish on the stove just as you would over the coals.