Monday, 29 March 2010

Thai style mussels

The moules mariniere were pretty good, but this was even better.  It may just be my personal preference, but i think this is a tastier way to eat mussels.  I doubled the quantities below to make it a low fat main course for tara and I.

- Put 400g mussels in a cold pan of water and throw any that don't sink to the bottom, and any that don't close when tapped.
- Put 100ml stock in a pan together with 1 shallot, 2 cloves garlic, 3 kaffir limes leaves (or stick lemon grass) and 1 cm piece ginger, all chopped finely.
- Heat for 3-5 mins until there's a thickish, soft mess in the bottom of the pan.
- Add 1 chopped chilli, and after 30 seconds, add the mussels, 120ml boiling water, and 1 tablespoon each of lime juice, mirin and fish sauce.
- Put the lid on, shake the pan and cook for about 3 mins.
- Pour into a bowl and serve sprinkled with coriander.
- Posted using BlogPress from my iPhone

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