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Thai mussels with pepper, coriander and lemongrass
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Thai mussels with pepper, coriander and lemongrass

Door By Dick Pieter Arkenbout, chef at the 'De Vluchthaven' brasserie in Bruinisse

Preparation time:
15 mins

Cooking time:
15 mins

Total time:
30 mins

Serves:
4 persons

Thai mussels with pepper, coriander and lemongrass

Directions for thai mussels with pepper, coriander and lemongrass

  1. 1. Check each mussel to make sure they are closed tight. Heat the oil in a wok. Add the finely chopped chillies, garlic, lemongrass, coriander stems and ginger, and fry them briefly. Add the lime juice and then the fish sauce, followed by the mussels. Cover the pan and turn the heat up to high. Toss the mussels three or four times. Garnish with plenty of coriander leaves when serving.

  2. 2. The remaining cooking liquid is a good base for Thai tom yam soup. Add coconut milk and vary with chopped tomatoes, shrimps, diced courgettes and, of course, left-over mussels.

Ingredients:

  • 4 kg Premier mussels
  • 100 ml sesame oil
  • 3 red chillies, seeded, finely chopped
  • 4 cloves of garlic, finely chopped
  • 6 lemongrass stalks, peeled and finely chopped
  • 1 bunch of coriander stems, finely chopped; keep the leaves to garnish
  • 100 g fresh ginger, peeled and finely chopped
  • Juice of 3 limes
  • 20 ml fish sauce