Friday, March 29, 2013

Recipe: Thai Style White Wine Mussels

The Irish coastline offers some of the world's finest mussels which can be used to make a very convenient, budget friendly and versatile dish. When it comes to mussels, one of my favourite dishes is Thai Style White Wine Mussels which makes a simple supper in minutes. In this recipe, the mussels are steamed in white wine before adding coconut milk and chilli which leaves a delicious combination of flavours. It really is that simple and a handy recipe to rely on when you want to rustle up something in a hurry.

Shopping List

- Olive Oil
- 1 Shallot (finely sliced)
- 2 Red Chillis (sliced in thin rounds)
- 1 Stalk lemon grass (outer layers removed and roughly chopped)
- 900g Mussels
- 150 ml White Wine
- 400ml Full Fat Coconut Milk
- Salt and Black Pepper

Serves 4


1. Clean the mussels and remove the 'beards' from each mussel and set aside, discarding any open mussels or damaged mussels.

2. Heat a little olive oil in a heavy bottomed saucepan; add in the chopped shallot, a little seasoning and sweat until soft. Add in the lemongrass, sliced chilli and wine cooking for a further minute.

3. Add in the mussels before pouring over the coconut milk, cover and allow to simmer for 4-5 minutes. Adjust seasoning if necessary. (If your pan is too small, cook the mussels in batches).

4. Discard any mussels which have not opened and serve with a slice of lime / lemon and top with coriander. Ensure you have some crusty sourdough bread to soak up the juices.

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Styling by Dermie.
Photography: Jakub Walutek Photography