Bad Boy Thai Mussels

Mussels.jpg

Ingredients

1 KG MUSSELS
4 SPRING ONIONS
2 CLOVES OF GARLIC
½ A BUNCH OF FRESH CORIANDER
1 STICK OF LEMONGRASS
1/4 TSP SCOTCH BONNET PUREE*
GROUNDNUT OIL
1 X 400 ML TIN OF COCONUT MILK
1 TABLESPOON FISH SAUCE
1 LIME

Process

  1. Wash the mussels thoroughly, discarding any that aren’t tightly closed.
  2. Finely slice the spring onions, peel and finely chop the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. 
  3. Chop the lemongrass into small pieces
  4. In a large saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander, lemongrass, 1/4 teaspoon of Scotch Bonnet Puree* and cook for around 5 minutes.
  5. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
  6. Steam the mussels for 5 minutes, or until they've all opened and are cooked.
  7. Discard any unopened mussels.
  8. Finish with a squeeze of lime juice, then sprinkle with coriander leaves and serve.