Page 79 - Homes amp Gardens UK February 2021

COCONUT, GINGER AND
KAFFIR LIME MUSSELS

SERVES 4
2 tbsp groundnut oil
4 shallots, finely chopped
2 kaffir lime leaves, very finely sliced
Thumb-sized piece ginger, peeled and
sliced into fine matchsticks
2 garlic cloves, finely chopped
4 red chillies, deseeded and finely sliced
400ml tin coconut milk
2 tbsp fish sauce
1 lime, juiced
2kg mussels, cleaned
Thai basil or coriander, to serve

■ Heat the oil in a large wok or a
large, wide pan with a lid. Fry the

shallots, over a medium heat for 2-3
minutes, stirring often. Add the lime

leaves, ginger, garlic, chilli and cook
for a further minute or so. Pour in
the coconut milk, fish sauce and
lime juice and bring to a simmer.

■ Add the mussels, put on the lid
and steam for 4 minutes or so, until
all the mussels are open (discard

any that stay closed). Serve the
mussels scattered with Thai basil
leaves, with lime wedges and
crusty bread on the side.

COOK’S TIP

To prepare mussels, scrub the shells

under cold running water. Remove

any ‘beards’ from the shells

78 H O M E S A N D G A R D E N S . C O M