- Serves: 10 as a starter, 6 as a main course
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 large onion, chopped
- 10 cloves garlic, crushed
- 2 chillies, red and green, seeds removed and chopped
- 400 ml coconut milk
- 2 tbsp fish sauce
- 1 limes, juice
- 1 tbsp chopped coriander
- 80 mussels, in their shells, scrubbed
Tip everything except the mussels into a saucepan large enough to hold the mussels. Bring up to the boil and cook for about 8 minutes, or until the onions are soft.
Check that all the mussels are tightly closed and throw away any which are open. Throw the mussels into the same pan, put the lid on and cook until the mussels are wide open - about 5-8 minutes.
Serve the mussels in their shells with the coconut broth. This dish tastes great with garlic bread as an accompaniment. For a main course, you could serve rice instead of the bread. Don't forget to have finger bowls ready, and a spare bowl for discarded shells.
This sauce, without the mussels, keeps well in the fridge for a couple of days. If you want, you could take out the sauce as you need it (1 ladelful per person), put it into a saucepan and add how ever many mussels you like (about 8 for a starter and 12-15 for a main course).
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