Thai Infused Mussels

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Thai Infused Mussels

The simplicity of infusing coconut milk with Thai ingredients to produce a wonderfully fragrant broth, which brings the mussels to life as a delightful starter.

Preparation:

1. Heat the oil in a wok or a big pan.
2. Add finely chopped shallot, ginger and lemongrass and fry for 1-2 minutes until soft.
3. Add the Thai green paste and fry for a further 30 seconds.
4. Add the coconut milk and bring to the boil
5. Add the finely chopped chilli, mussels and coriander (keeping a table spoon of coriander back for garnish)
6. Cover with a lid and allow to simmer for a further 3 minutes or until the mussels have opened.
7. Serve mussels (discard any that haven't opened) with a generous amount of Thai broth and garnish with coriander.

Useful tip:

Use a Thai shallot (small with pink skin, and blueish skin) for a more intense flavour.