Thai Chili Mussels
Chef Steve Watson
Ingredients:
750 g fresh NL organic mussels
1 tbsp. Groundnut oil
100 g ready Diced onions
40 g Thai taste red chilli paste
Handful of fresh coriander stalks finely chopped
165 ml Coconut milk
Juice of 1 lime
1 Red chili, deseeded and sliced into strips
Baguettes
Directions:
Rinse the fresh mussels in cold water. Discard any cracked or open mussels that don’t close when tapped with the back of a knife. Heat the oil in a large skillet over a medium heat and fry the onions for 5 minutes until softened. Add the Thai chili paste and coriander stalks and fry for a further minute. Pour in the coconut milk and simmer gently for 2 minutes. Add the mussels to the skillet and gently mix in the coconut milk. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, then scatter over the coriander leaves and chilli.
