Pan-steamed Mussels with Thai Herbs recipe
information
A simple dish to prepare. The lemon grass adds a refreshing tang to the mussels.
ingredients
1 kg (2 1/4 lb) mussels, cleaned and beards removed
2 stalks lemon grass, finely chopped
4 shallots, chopped
4 kaffir lime leaves, roughly torn
2 red chillies, sliced
15 ml (1 tbsp) fish sauce
30 ml (2 tbsp) lime juice
2 spring onions, chopped, to garnish
coriander leaves, to garnish
2 stalks lemon grass, finely chopped
4 shallots, chopped
4 kaffir lime leaves, roughly torn
2 red chillies, sliced
15 ml (1 tbsp) fish sauce
30 ml (2 tbsp) lime juice
2 spring onions, chopped, to garnish
coriander leaves, to garnish
method
1. Place all the ingredients, except for the spring onions and coriander, in a large saucepan and stir thoroughly.
2. Cover and steam for 5 - 7 minutes, shaking the saucepan occasionally, until the mussels open. Discard any mussels that do not open.
3. Transfer the cooked mussels to a serving dish.
4. Garnish the mussels with chopped spring onions and coriander leaves. Serve immediately.
2. Cover and steam for 5 - 7 minutes, shaking the saucepan occasionally, until the mussels open. Discard any mussels that do not open.
3. Transfer the cooked mussels to a serving dish.
4. Garnish the mussels with chopped spring onions and coriander leaves. Serve immediately.
serving amount
serves 4 - 6
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