Steamed mussels infused
with classic Thai-style seasonings.
 |
| 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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