Prep 5 mins
Cook 15 mins
Serve these Thai-inspired mussels with garlic bread for dunking.
- 1 large onion, chopped
- 5 -6 garlic cloves, crushed
- 2 red chili peppers, deseeded and chopped
- 2 (14 ounce) can coconut milk
- 4 tablespoons fish sauce
- 2 limes, juice only
- 3 tablespoons cilantro, chopped
- 4 1⁄2 lbs mussels, scrubbed
- Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
- Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
- When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
- Serve the mussels in their shells with the broth and some garlic bread.
Oh man are these good! I used the chili garlic paste instead of peppers for spice but still added the other garlic as well. The sauce tastes bitter before steaming the mussels but the brine perfectly balances it. What a treat!
Very nice flavour and easy to make - entire family loved it. Some dunked bread in the sauce and some had it over pasta.
Excellent. Fabulous flavors. Very quick and easy. I served it in oversized soup bowls with slices of french baguettes.