Thai Chilli Mussels

Prep & Cook

30 min

Serves

Difficulty

Easy

Ingredients

500g mussels, debearded

350ml chicken stock

350ml coconut milk

2 spring onions, sliced

1 stick lemongrass, cut into 5 pieces

5 slices galangal

1 tbsp lime juice

1 tbsp fish sauce

1 tsp palm sugar

1-2 red chilies, finely sliced (if you like it hot)

1 small handful coriander and Thai basil leaves to serve

Nutrition per serving

Calories

315

Protein

44g

Fat

Carbs

13g

Sugars

Description

Indulge in the flavours of Thailand with these Thai Chilli Mussels, a dish that perfectly marries the heat of chilli with the aromatic depth of coconut, ginger, and lemongrass broth.

Whether you're planning a romantic date night or looking to impress a friend, this dish is not only delicious but also offers nutritional benefits. Ready in just 30 minutes, it's both a time-saver and a showstopper.

For best results, prepare these Thai Chilli Mussels in our Blu. Stockpot, designed to perfectly simmer and infuse the mussels with every note of flavour.

Method

Heat the coconut oil in our stock pot over a medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute.

Add the coconut milk, stock, fish sauce, chillis, palm sugar, galangal and bring the pot to a boil.

When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out mussels that have opened and place them into a serving bowl. If any of the mussels are still closed after 1 or 2 minutes, discard them.

Simmer the sauce, add the spring onions, season with the lime juice and salt.

To finish pour the sauce over the cooked mussels, add the herbs and serve right away.

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