Thai Style Mussels

This week's Challenge recipe

As usual - have a try at this recipe. If you're looking for inspiration for a nice light lunch or dinner treat, might as well make this mouthwatering Asian dish one day, take a picture and email it to christina@ysecookeryschool.co.uk - we'll publish it on our Facebook page and ask everyone to vote for their favourite dish!

Have fun - and bon appétit!!

METHOD

On a good day, the mussels should come from the market fairly clean and will simply need to have the “beard” removed by firmly gripping the hairy threads on the side of the mussel and pulling up towards the top of the shell. If they are dirty or have barnacles on them they can be scrubbed with a clean wire wool or tapped with the back of a knife. 

Remove any mussels that are cracked or are open and don’t close when tapped. Mussels need to be cooked live. If they are open and won’t close when tapped they are dead.

Once cleaned and de-bearded place in the fridge with a damp tea towel over the top until required.

In a large saucepan (or stockpot) heat the oil and sweat the shallots, garlic, chilli (if using), lemongrass, lime leaves and sliced ginger. With the lid on the saucepan sweat for 5 minutes stirring occasionally.

Add in the coconut milk and palm sugar, fish sauce and finely chopped coriander stalks. Bring to the boil and tip in the mussels.

Cover, boil again as quickly as possible and leave to simmer without removing the lid for 5 to 7 minutes.

Remove the lid and add the lime juice and chopped coriander leaves. Stir well to coat the mussels and serve (with a massive bowl of fries!).

 

Ingredients

(serves 4)

2.5kg fresh mussels
Sunflower oil
2 shallots, finely sliced
4 garlic cloves, finely sliced
50g galangal or fresh ginger
1 lemongrass stick
1 green chilli, finely sliced
3 kaffir lime leaves
440ml coconut milk
30ml fish sauce
2 limes
25g palm sugar
500g fresh coriander

 

 

 

 

 

 


THIS competition's FINALISTS

To be published on Facebook once we have your entries - send in your pictures by Sunday June 19!


Last competition's finalists

Here are last week's finalists for our Apple Almond and Orange Cake


Last week's winner

We had 4 votes for our tutor entry by Sunday evening! Congratulations to Murray!

2nd place and 20 points go to Yvonne Thomas - welcome back to the competition, nice to see you again!


Leader board

Who is our top chef and has got the most points?! All points reflect a direct discount for our courses in £!