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Thai mussels

The first time I tasted thai mussels was in Belgo’s restaurant in Covent Garden, London. I was immediately hooked to the point that this is the only dish I have ever eaten during about 20(!) visits there, along with fries, mashed potatos if I’m feeling naughty, and always one or two Westmalle Trippel, the best beer on earth!
 
While planning my next Belgo’s visit in September, I have been forced to make my own version of thai mussels at home. Here’s the paleo-approved recipe for one very hungry Anett or two not-so-hungry people!
Ingredients
Ca 0,5 kilo mussels per person
1 can coconut milk
0,5-1 stalk of lemon grass, divided and crushed flat
3 teaspoons red curry paste
Chopped coriander (cilantro)
2 tablespoons lime or lemon juice
2 cloves of garlic, crushed

Rinse the mussels well, clean off any debris and toss out all the open mussels that don’t close if you tap them lightly.

Make the sauce by adding all the ingredients to the pan but the mussels. The sauce should cook for about 3 minutes before you add the mussels – taste it first to see whether you want more curry paste. If you make the recipe for two and are afraid that there will be a tad too little sauce, just add a cup of hot water to the sauce, along with a bit more curry paste. Let’s face it, one person doesn’t need all the fat in a full can of coconut milk, but it tastes really creamy and delicious!

When you are satisfied with the flavour of the sauce, add the mussels and let cook on a low heat for about 5 minutes, stirring occasionally. The mussels are done when they’ve all opened up.

Pour the mussels into soup plates, making sure to get plenty of the sauce as well.

Eat, slurp and be happy, tossing any unopened mussels to the side!

Aren’t you impressed by how neatly I stack the empty shells on the side plate?!? I also use one of the larger mussels as tongs to eat its relatives. You can probably deduce a lot of interesting things about a person from watching them eat mussels…

@tallgirlsfashion