Quick & Easy

Mussels in Thai broth

Pot-ready mussels come in 1kg (2-pound) bags. They have been scrubbed and bearded and are ready to cook. Some mussels may not open up during cooking; in fact, some will not open after excessive cooking. Don't discard these, just open with a knife or cook a little longer, if you like.
Mussels in Thai Asian broth



1.Combine galangal, chilli, coriander and garlic in a food processor to form a smooth paste.
2.Heat oil in a wok over a medium high heat. Add paste and cook stirring, 1-2 minutes, or until paste is fragrant.
3.Add stock, coconut milk and lemongrass and bring to the boil. Reduce heat to medium and simmer, 5 minutes. Stir in fish sauce and palm sugar and simmer for a further 2 minutes.
4.Add mussels, cover and cook, 5 minutes, or until mussels have opened. Stir in lime juice and coriander. Divide mussels into 4 deep bowls and serve immediately with crusty bread, if you like.

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