Description (Some HTML is OK)
Loosely based on a recipe in David Thompson's magnum opus on Thai food called (bafflingly) "Thai Food", which I've just started getting into again.
It's essential reading if you're into that sort of thing, he spent years traveling around Thailand documenting the cuisine, coming back with some recipes over a thousand years old! Half the book tries to explain the history and relationship the Thai have with food, the other half is recipes.
Makes 0 servings
- 2-3 tablespoons stock
- 1kg mussels
- 1 stalk lemongrass bashed
- 3-4 slices ginger
- 4 kaffir lime leaves
- 1 teaspoon palm sugar
- 1 tablespoon fish sauce
- juice of a lime
- 2 tablespoons of sweet chilli sauce
- finely sliced red chilli without the seeds
- a handful of roughly chopped coriander or Thai basil
Preparation (Some HTML is OK)
Bring the stock, lemongrass, ginger and lime leaves to the boil in a wok. Add the mussels, cover and simmer till all the mussels have opened.
Season with the sugar, fish sauce, lime juice and sweet chilli sauce.
Scatter over the red chilli and coriander and serve.