It’s # Fish Friday# what else could be nicer than a lovely steaming bowl of fresh mussels?
Which we had yesterday evening even though it wasn’t Friday but why not? They were calling my name when I went shopping and I couldn’t resist and once you have bought them they just have to be cooked.
The worst job is the debearding and they can tough little buggers to get out but well worth the effort and no one likes to eat the beard do they? It doesn’t look appetising either.
- 2lbs fresh mussels scrubbed and debearded.
- 1tbsp oil
- 2 shallots sliced
- 1 cup of chicken broth
- 3 stalk of lemongrass crushed
- 3 slices of fresh ginger
- Zest of half a lime
- 1 sm chilli sliced
- A handful of Thai basil.
Heat the oil in a large straight-sided pot and add shallots and cook for 2-3 minutes add the other ingredients except for the mussels and bring to the boil, stirring then lower heat and simmer for 8-10 minutes.
Turn the heat up to medium add mussels and put on the lid cook for 2-3 minutes then stir and cook further 1 minute all the mussels should then be open. Discard any which are not.
Spoon the mussels into individual bowls or one serving bowl and spoon over liquid.
These are lovely served with a spicy chilli dip.
If you want something a little more special then try this instead.
- 1 stalk of minced lemon grass
- 2-3 kaffir lime leaves
- 1/2 cup chicken stock
- good 1/4 cup white wine
- tbsp rice wine vinegar.
- 2/3 tbsp fish sauce
- 1/2 chillies sliced
- 1/2 cup chopped coriander.
- tbsp finely chopped garlic
- tbsp brown sugar
- 2tsp cornstarch dissolved in a little water.
In a large straight-sided pan bring the chicken stock to the boil. Add wine, vinegar, fish sauce, chilli, sugar, lime leaves, garlic and 1/2 cup of chopped coriander when the sauce is gently boiling add the mussels and stir gently, put on the lid.Cook for 2/3 minutes remove lid and stir and cook for further 1 min any mussels which are still closed remove.
Push mussels to one side and add dissolved cornstarch cook 30 seconds and it should have thickened gently stir in mussels.
Now taste and if too salty add lime juice and if not salty enough add more fish sauce.
Sprinkle with Thai basil.
Serve in a large bowl or individual bowls.
I hope you enjoy these mussels as much as we do…Let me know which ones you prefer with or without the wine???
If you want to see more of Thailand and it’s traditions then I now have another blog and can be found over on that blog and would love some company….
Miss my other Fish Friday posts?
Until next time stay safe, have fun and laugh a lot as it is the best medicine and of course its FREE…If you are Lisa then eat more ice cream xx