Quick and tasty mussels bursting with Thai flavours. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 750 g26½ oz fresh mussels
- 1 tbsp Thai curry paste
- 2 lemongrass stalks
- 2 red chillies, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tin of coconut milk
Micro greens:
- 2 tbsp red basil
- 2 tbsp Thai basil
- 2 tbsp aromatic chiso (optional)
- 2 tbsp garlic leeks
- 2 tbsp coriander
Method: How to make Thai mussels with micro greens
1
Add the Thai curry paste, lemongrass, chillies and garlic to a large pan.
2
Pour over the coconut milk.
3
Sprinkle in some of the micro greens. Stir together.
4
Bring the liquid to the boil. Add the mussels and cook for 5 minutes until they are open.
5
Serve in bowls and pour some of the liquid over the top and sprinkle with remaining micro greens.
