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Steamed
mussels infused with classic Thai-style seasonings.
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| ½
cup coconut milk |
| 1
scallion (spring onion)—thinly sliced on diagonal |
| 2
teaspoons finely chopped fresh lemongrass |
| 2
teaspoons finely grated fresh ginger |
| 1
small red chili—deseeded and finely diced |
| 1
clove garlic—finely chopped |
| 16
mussels—cleaned and debearded |
| fresh
cilantro (coriander) leaves to garnish |
PLACE
all ingredients, except mussels and cilantro, in a large saucepan
over a high heat and bring to the boil. ADD the mussels, cover
the pot, and steam on a low heat for 5 minutes, shaking the
pan occasionally, until the mussels open. TRANSFER the mussels
to two serving bowls. HEAT the reserved liquid over a high heat,
uncovered, until reduced by half (about 3 minutes). POUR the
liquid over the mussels and sprinkle with cilantro leaves to
serve.
Tip:
Before cooking, discard any mussels with cracked shells. After
cooking, discard any mussels that haven't opened.
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