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Greenlip Mussels in Thai Coconut Milk Recipe | |
Thai Seafood | |
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Ingredients:
Fresh mussels - scrubbed & with beards removed3 tins coconut milk 1 tbsp lemon grass - either fresh or bottled 2 medium size red chillis - depending on your taste 4 finely chopped garlic cloves 2 diced onions splash of olive oil bourbon - if desired! juice of 2 lemons 3 chopped tomatoes freshly ground black pepper finely chopped parsley finely chopped coriander
Directions:
add oil to deep pot & saute onions, chillis, garlic & lemon grass until onions start to brown. Add the tomatoes, coriander & mussels, & cover with the coconut milk. Stir to mix all ingredients. Gently bring to a simmer, without boiling - cook for a further 5 minutes after the mussels open. Squeeze in the lemon juice, & if desired, add a splash of bourbon. Add pepper to season. Serve in soup/deep bowls, sprinkle with parsley just before serving Best by itself, with big hunks of warm crusty bread to soak up the juices. Discard any mussels that do not open.
Enjoy! This is the best way to serve mussels - Thai style, though not with a traditional Thai sauce.
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