Special Diet

Ingredients
  • ½–1 large red chilli (to taste)
  • 2 shallots, quartered
  • 1 lemon grass stem
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
  • 1 tablespoon sunflower oil
  • 400 ml (14 fl oz) can reduced-fat coconut milk
  • 4–5 kaffir lime leaves
  • 150 ml (¼ pint) fish stock
  • 2 teaspoons Thai fish sauce
  • 1.5 kg (3 lb) fresh mussels, soaked in cold water
  • small bunch of coriander, torn into pieces, to garnish
Directions

Halve the chilli and keep the seeds for extra heat, if liked. Put the chilli, shallots and lemon grass into a liquidizer goblet with the ginger and process together until finely chopped.

Heat the oil in large, deep saucepan, add the finely chopped ingredients and fry over a medium heat for 5 minutes, stirring until softened. Add the coconut milk, kaffir lime leaves, fish stock and fish sauce and cook for 3 minutes. Set aside until ready to finish.

Meanwhile, pick over the mussels and discard any that are opened or have cracked shells. Scrub with a small nailbrush, remove any barnacles and pull off the small, hairy beards. Put them in a bowl of clean water and leave until ready to cook.

Reheat the coconut milk mixture. Drain the mussels and add to the mixture. Cover the pan with a lid and cook for about 5 minutes until the mussel shells have opened.

Spoon the mussels and the coconut sauce into bowls, discarding any mussels that have not opened. Garnish with the coriander.

Like This? Try These
More on Food