Recipe: Sankey’s Thai Mussels
Preparation time: 15 minutes
Cooking time: 8 minutes
800g-1kg mussels per person
1 tbsp oil
Small knob of butter
1 shallot, diced
Stick of lemongrass, bruised
2cm knob of ginger, grated
1 clove garlic, crushed or diced
1 red chilli, sliced
1 heaped tbsp Thai paste, green or red
Tin of coconut milk
Small handful of coriander, diced
Plenty of warm crusty bread
Ensure all the mussels are alive and clean. De-beard, and chip away any barnacles. Any that don’t close should be discarded.
On a medium heat, heat the oil and butter in a saucepan. Once the butter is melted, add the shallot, lemongrass, ginger, garlic, chilli, and Thai paste into the pan, and sweat them down. Try not to burn.
Once you have a nice aromatic paste, bring the heat back up, and add the mussels.
Shake the coconut milk, open straight into the pan, pop the lid on, and give it a shake.
If you have a glass lid, when you can see the mussels starting to open, give it another shake, and continue cooking until all the shells are open.
If you can’t see through your lid, lift it to see, but try not to let too much steam out. The mussels should take no more than 4-5 minutes in total.
Dress with the coriander, and serve immediately. Beware – the sauce is epic, so you’ll need plenty of bread to mop it all up!