Mussels are such a quick meal and so delicious – why not cook them midweek? This delcious recipe, from Melissa Clark for New York Times Cooking, has a definite Thai influence.
First wash and de-beard 1kg (2 lbs) of mussels. Finely chop 1 shallot, 3 cloves of garlic, 1 small hot chilli and the white part of 1 lemongrass stalk. Heat 2 tablespoons of coconut oil in a large pot and add the shallot, garlic, chilli and lemongrass. Cook over medium heat until soft then add 1 cup of coconut milk. Bring to a simmer and add the mussels. Put the lid on and allow the mussels to cook for 5 minutes or so, shaking or stirring them once or twice. When the mussels have opened, they are cooked. Remove them from the liquid with a slotted spoon and place them in the serving dish. Taste the liquid for salt as some mussels can be saltier than others. If it’s too salty, add some more coconut milk. Add the zest of ½ a lemon, 1-2 teaspoons of lemon juice and ½ a teaspoon of fish sauce. Adjust these seasonings to taste. Pour the sauce over the mussels and garnish with ½ a cup of coriander (cilantro) leaves. Serve with something to soak up the sauce.
michelle picker cooks 