This is one of the most delicious ways to steam mussels. The aromatic coconut broth gives the mussels a beautiful blend of mild heat, acidity, sweetness and savouriness – flavours that are typical of many Thai dishes. I like to serve the mussels with a crusty baguette to soak up the scrumptious broth.
INGREDIENTS
1kg of moules
1 stick of lemon grass
1 large red chilli (seeds removed )
1 spring onion
A small bunch of fresh coriander
200 ml coconut milk
A wine glass of Noilly Prat (or
METHOD
Heat a heavy based pan until searingly hot, throw in the moules along with the Noilly and cover Tightly and shake the pan for a few minutes after a few minutes check to see if the moules have opened.
Drain, reserve the liquid, and keep the moules warm (cover).
In the same pan add a little oil and throw in the chopped lemon grass, chilli, spring onion and half the coriander (all roughly chopped) sauté for a minute then add the liquid from the moules & the coconut milk – reduce by 50% then drain to remove the solids.
Pour the sauce over the moules and add some roughly chopped coriander.
Serve with crusty bread
Original recipe Gordon Ramsey
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