Thai style fragrances work wondrously with seafood. Especially with shellfish based dishes. Menai mussels straight from the Menai Strait in North Wales are primarily the main location for cultivating within the United Kingdom. The mussels from these isles are by far delicious.

How to clean: In cold water scrub and remove the barnacles (white crumbly/stoney pieces) carefully. Pull out their stringy like thread beards (the mussel uses it to secure to the rock surfaces), sprouting from their shells and rinse thoroughly in fresh clean water to remove any excess sand.

Try not to choose mussels that have been chipped badly or cracked open shells. The freshest of mussels tend to be tightly closed or even whisper a hiss.

 

Serves 1 Portion

Ingredients: 

  • 500g x Mussels

Ingredients to blend:

  • 1 x handful of fresh Coriander (cilantro)
  • 1/2 x a Green Chilli
  • 1/2 x tsp Garlic Puree
  • 1/2 x tsp Ginger Puree
  • 1 x tsp Lemongrass paste
  • 1 x tbsp Light Soy Sauce
  • 1 x tbsp Fish Sauce
  • 1/2 x a squeezed Lime juice
  • 1 x tbsp Cold Water
  • 4 x tbsps Coconut Milk 

Method

  1. Preheat the hob to a medium heat.
  2. Remove the debris from the mussels. Clean under cold water.
  3. Place the coriander, chilli, ginger, garlic, lemongrass paste, soy, fish sauce and water into a blender. Blitz. Stir then add the coconut milk. Blitz again until smooth.
  4. Place a saucepan onto the heated hob. Add the sauce to the pan. Heat up. Then add the washed mussels to the pan. Place a lid on top. Allow to steam for approximately 2-3mins. Once the mussel shells have opened, they are cooked. Discard any unopened mussels.
  5. Serve the cooked mussels into a large bowl. Pour the remaining sauce on top. Garnish with fresh coriander and a lime wedge.