- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 500 g live mussels, ideally rope-grown)
- 2 tbsp vegetable oil
- 2 green chillies, liced
- 2 clove garlic, crushed
- 2 large shallots, thinly sliced
- 1 green papaya, peeled and cut into short, fine strips
- 2 stalks lemongrass, finely chopped
- 100 g red and yellow cherry tomatoes
- 50 ml white wine
- 4 tbsp fish sauce
- 4 tbsp fresh lime juice
- 2 knobs of butter
- ½ bunch of coriander, hopped
- ½ bunch of Thai basil, icked
- 100 ml double cream
- 5 spring onions, thinly sliced
1. Just before cooking the dish, place the mussels in a sink full of cold water and scrub thoroughly, pulling off the beards and discarding any mussels that are open. Place the cleaned mussels in a bowl of clean water.
2. Heat a wok until hot. Add the vegetable oil and heat through. Add the green chillies, garlic, shallot, green papaya and lemon grass.
3. Stir-fry for 2 minutes over a high heat.
4. Add the mussels, cherry tomatoes, white wine, fish sauce, lime juice and butter.
5. Cover the wok and simmer for 3-5 minutes, until the mussels open.
6. Mix in the coriander, Thai basil and double cream.
7. Spoon the mussels into a serving bowl, garnish with the spring onion and serve at once.
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