Spiced Coconut Mussels
A delicious dish created specially for Seafood Week 2016 by Fish is the Dish
- Thumb sized piece of ginger, peeled
- 2 cloves garlic
- large handful fresh coriander
- 1 stick lemongrass, roughly chopped
- 2 red or green chillis, seeds discarded (use less depending on their heat)
- 1/2 tsp turmeric
- 2 red onions, thinly sliced
- 1 tin coconut milk
- Sunflower or groundnut oil
- 500g fresh mussels
- Zest and juice of a lime
- extra lime wedges for serving
- Scrub and debar the mussels if needed. Rinse well in cold water. Discard any that don’t close when tapped shut.
- Make up a spice paste of ginger, lemongrass, coriander stalks and leaves, garlic and chillies. Chop by hand or pulse in a food processor or with a hand blender.
- Heat the oil in a wok, then add two sliced red onions and fry for a minute over a high heat.
- Add the spice paste and cook for two minutes more.
- Add a tin of coconut milk, bring to the boil and add the lime zest and the mussels.
- Cook with a lid on for about 5 minutes, or until the mussels open. Add a squeeze of lime and stir.
- Serve in bowls garnished with the remaining coriander and a wedge of lemon.