Fish and Shellfish Recipes - Steamed Mussels in Coconut Milk Recipe

Ingredients

• 15ml/1 tbsp sunflower oil

• 6 garlic cloves, roughly chopped

• 15ml/1 tbsp finely chopped fresh root ginger

• 2 large fresh red chilies, seeded and finely sliced

• 6 spring onions (scallions), finely chopped

• 400ml/14fl oz/1 2/3 cups coconut milk

• 45ml/3 tbsp light soy sauce

• 2 limes

• 5ml/1 tsp caster (superfine) sugar

• 1.6kg/3 1/2lb mussels, scrubbed and beards removed

• a large handful of chopped coriander (cilantro)

• salt and ground black pepper

Serves 4

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Method:

1. Heat the wok over a high heat and then add the oil. Stir in the garlic, ginger; chilies and spring onions and stir-fry for 30 seconds. Pour in the coconut milk, then add the soy sauce.

2. Grate the zest of the limes into the coconut milk mixture and add the sugar. Stir to mix and bring to the boil. Add the mussels.

3. Return to the boil, cover and cook briskly for about 5-6 minutes, or until all the mussels have opened. Discard any mussels that remain closed.

4. Remove the wok from the heat and stir the chopped coriander into the mussel mixture.

5. Season the mussels well with salt and pepper. Ladle into warmed bowls and serve.

Note: Mussels steamed in coconut milk and fresh aromatic herbs and spices make an ideal dish for informal entertaining. A wok makes short work of the cooking and the dish is great for a relaxed dinner with friends.

Cook's Tip: For on informal supper with friends, toke the wok straight to the table rather than serving in individual bowls. A wok makes a great serving dish, and there's something utterly irresistible about eating the mussels straight from it.