Tuesday, August 5, 2014

Steamed mussels with coconut milk

I went to the Port of Siam, a Thai restaurant just off Broughton Street in Edinburgh, the other day, and this was one of the starters.

1 kg mussels
1 tin of coconut milk
1 tsp minced ginger
1 tsp minced red chilli
2 stalks of lemongrass, cut into slices
1 tbsp fish sauce
juice of 1/2 lemon
handful of chopped coriander leaves


  1. Clean and beard the mussels, and discard any with broken shells or ones that won't close.
  2. Put the coconut milk in a large saucepan, add the ginger, chilli, lemongrass, fish sauce and lemon juice, bring to a boil, cover and simmer gently for 5 minutes.
  3. Add the mussels, return to a boil, cover and simmer until all of the mussels have opened.
  4. Sprinkle with fresh coriander and serve.

1 comment:

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