Thai-inspired mussels

Infuse your next pot of mussels with fragrant lemongrass and makrut lime. The birdseye chilis can be adjusted according to your taste.

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Episode 4

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG

Ingredients

• 2 stalks lemongrass, bruised and finely sliced
• 2 tbsp neutral oil
• 2 thumb sized pieces ginger, sliced thin
• 2 birdseye chilis, finely chopped
• 1 long red chili, finely chopped
• 3 cloves garlic, smashed
• 1 small onion, thinly sliced
• 3 kgs mussels
• 4 makrut lime leaves
• 2 tsp caster sugar
• 1 lime, juice only
• 3 tbsp fish sauce
• Handful Thai basil leaves
• Bread, noodles or rice, to serve

Instructions

1. In a large heavy based pot add lemongrass oil, ginger and chilies and cook for 2 minutes on medium-high. Add garlic and onions and cook for further 3 minutes.
2. Add mussels and lime leaves and cover with a lid, cook until they start to pop open, 4-6mins.
3. Add sugar, lime juice, fish sauce, Thai basil and stir well. Taste and adjust seasoning with extra sugar and fish sauce if needed.
4. Cook for further 2 minutes covered if the majority of the mussels have not opened.
5. Serve with crusty bread or over noodles or rice.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 4

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG