Mevagissey Mussels In Thai Coconut Broth
Mevagissey Mussels in Thai Coconut Broth is a delightful Cornish dish that combines the fresh flavors of local mussels with the aromatic and spicy notes of Thai cuisine.
Ingredients
- 2 lbs fresh Cornish mussels, cleaned and debearded
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 3-4 kaffir lime leaves
- 3-4 red chilies, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 1 small onion, sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh Thai basil leaves
- 1 lime, cut into wedges
Instructions
- In a large pot, heat the coconut milk over medium heat.
- Add the lemongrass, kaffir lime leaves, red chilies, garlic, ginger, and onion. Simmer for 5 minutes.
- Stir in the fish sauce and brown sugar.
- Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes or until the mussels have opened.
- Discard any unopened mussels.
- Stir in the coriander and Thai basil leaves.
- Serve the mussels in bowls with the coconut broth and lime wedges on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 12g
- Protein
- 24g
- Fat
- 20g
Supplies
Large pot Ladle Bowls for serving
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Mevagissey Mussels in Thai Coconut Broth with a side of steamed jasmine rice or crusty bread to soak up the flavorful broth.
Tips & tricks
Make sure to discard any mussels that do not open after cooking to ensure they are safe to eat.
Cost
Approximately £15