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Xanthe Clay's Mussels with Coconut and Chilli
publication date: Mar 26, 2010
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author/source: Xanthe Clay
 Xanthe says:A spicy, Asian inspired dish to take you back to the beach in Thailand. If you can get a stick of lemon grass, give it a good bash with a hammer or the base of a saucepan and add it to the mix at the same time as the ginger. Alternatively, posh delis sometimes sell lemons with leaves still attached, and will give away fallen leaves for free. Add one of those instead, for a lovely citrus fragrance. Serves 2 (or more) Bag of mussels (about a kilo) 1 bunch of spring onions olive oil 1/4 tsp turmeric A small chunk of fresh ginger, peeled 1 red chilli white wine 1/3 tin coconut milk small bunch fresh coriander, leaves chopped. Heat a splash of oil in a large pan. Slice the spring onions and add to the pan with a good grating of fresh ginger and 1/4 tsp tumeric. Slice enough of the chilli to give a good kick (taste it to see how strong it is) and add that too. Fry gently while you clean up the mussels, rejecting any which feel too heavy, are damaged or don’t shut when firmly tapped, and pulling off the 'beards'. Add a glass of wine to the onion pan and let it bubble up. Chuck in the mussels, cover the pan and give it a good shake. Cook for three minutes or so. Add the coconut milk, bring to simmering point, taste and adjust the seasoning. Sprinkle with chopped coriander and serve straight away, with a little bowl of boiled rice or just some bread. Don’t eat any mussels which haven’t opened! Xanthe Clay is food columnist for the Telegraph. Her most recent books are Recipes to Know by Heart (shortlisted for Cookery Book of the Year by the Guild of Foodwriters) and Ten Minutes to Table, both published by Mitchell Beazley. She has fond memories of learning to cook as a student. "If only Beyond Baked Beans had been around then . . ." You can read the piece she wrote about the Ultimate Student Cookbook here. |
