Starters & Light meals

Thai mussels with bok choy


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  • 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

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.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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