Thai Mussels

Firstly I need to apologize for a huge gap in our food blog. I spent the whole of last week in Brisbane on a training session, which was busy and I didn't cook a thing for the whole week. The weekend just gone wasn't any quieter I must say also. We had our football club Annual General Meeting and Presentation. The last week has been a whirlwind of food not to mention alcohol. I have to say that we both fancied something easy and tasty.

Saying this I did have a kilogram of fresh mussels which I brought on a whim on Saturday so we turned our focus on them. Noel and I have only ever cooked mussels once before and then I overdid the chilli so it was decided it was Noel's turn to attempt to create a meal for us and that he did.

Flavoured with lime, chilli, garlic and ginger in a fantastic light sauce these mussels were brilliant and made a great dinner for the two of us. Saying that you could easily serve this to four or 6 as an entree.

Thai Mussels

Serves: 2

Points per serve: 3

1 kilogram fresh mussels in shells

juice of 1 1/2 limes

juice of 1/2 lemon

1 teaspoon fish sauce

1/4 cup dry white wine

1 teaspoon soy sauce

1 tablespoon brown sugar

2 teaspoons crushed garlic

2 teapsoons crushed ginger

pinch of salt

1 tablespoon olive oil

2 spring onions, finely sliced

1/2 bunch fresh coriander, roughly chopped

3 red bullet chillies, deseeded and chopped

coriander leaves for garnish

Clean and scrub mussels, disgarding any broken or open ones that do not close when tapped on the bench.

In a large jug mix together lime juice, lemon juice, fish sauce, white wine, soy sauce, brown sugar, garlic, ginger and salt. Mix well ensuring sugar is dissolved.

Heat oil in a large wok or frying pan that has a lid. Carefully pour in sauce mixture, add spring onions, coriander and chillies. Mix well and bring to a boil.

Add mussels to the wok and toss until coated. Reduce heat to medium, cover with a lid and allow to steam for approximately 5 minutes. Remove from heat and toss through the sauce.

Place in a large serving bowl, garnish with coriander and serve immediately.

(click here for a printable version of this recipe)