Wok-cooked Fragrant Mussels
Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over u
ThaiSeafoodEasy20 minBy Northstar
Ingredients
Servings
4
- 2kg / 4½ lb best live Mussels
- Olive oil
- 2 cloves of garlic, finely sliced
- 3 sticks of Lemon grass, outer leaves removed, finely sliced
- 2 fresh chillies, red, green or both
- 3 tablespoons finely sliced ginger
- 2 handfuls of fresh coriander, pounded or finely chopped
- 1 tablespoons sesame oil
- Salt and freshly ground black pepper
- 5 Spring onions
- Juice of 3 limes
- 1 x 400ml tin of coconut milk
Instructions
- 1
Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot.
- 2
Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk.
- 3
Keep turning over until all the mussels have opened - throw away any that remain closed.
- 4
Squeeze in your lime juice and add your coconut milk.
- 5
Bring to the boil and serve immediately.
Tags
thaijamie-oliver-naked-chef-2