Wok-cooked Fragrant Mussels
Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over u
ThaiSeafoodEasy20 minBy Northstar
Ingredients
Servings
4
- 2 kg / 4½ lb best live Mussels
- Olive oil
- 2 clove of garlic, finely sliced
- 3 stick of Lemon grass, outer leaves removed, finely sliced
- 2 fresh chillies, red, green or both
- 3 tbsp finely sliced ginger
- 2 handful of fresh coriander, pounded or finely chopped
- 1 tbsp sesame oil
- Salt and freshly ground black
- pepper
- 5 Spring onions Juice of 3 limes
- 1 x 400ml tin of coconut milk
Instructions
- 1
Place your mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of the ingredients, apart from the lime juice and coconut milk. Keep turning over until all the mussels have opened - throw away any that remain closed. Squeeze in your lime juice and add your coconut milk. Bring to the boil and serve immediately.
Tags
jamie-oliver-naked-chef-2