Name: Mussels in Thai broth
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 thin slices galangal, finely chopped; 1 long red chilli, seeds removed, roughly chopped; 4 coriander roots, cleaned and chopped; 2 clove garlic, roughly chopped; 1 tablespoon vegetable oil; 1 cup (250ml) chicken stock; 1 cup (250ml) coconut milk; 1 stick lemongrass, bruised; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar; 1 kilogram black mussels, cleaned, debearded; 1 tablespoon lime juice; 1/4 cup coriander sprigs; crusty bread, to serve

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.

Ingredients

4 thin slices galangal, finely chopped

1 long red chilli, seeds removed, roughly chopped

4 coriander roots, cleaned and chopped

2 clove garlic, roughly chopped

1 tablespoon vegetable oil

1 cup (250ml) chicken stock

1 cup (250ml) coconut milk

1 stick lemongrass, bruised

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 kilogram black mussels, cleaned, debearded

1 tablespoon lime juice

1/4 cup coriander sprigs

crusty bread, to serve

Method

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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