- 800g-1kg fresh mussels, cleaned
- 1 tbsp (15ml) sunflower oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 piece of ginger, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 lemongrass stalk, outer leaves discarded and inner stalk finely chopped
- 1 tbsp (15ml) Tom Yum paste
- ¼ cup (60ml) white wine
- 1 can (410g) coconut milk
- 10g fresh coriander
- Soy sauce, to taste
- Fish sauce, to taste
- Lime juice, to taste
Scrub the mussels with a small brush until the shells are clean and remove the “beard” of the mussel (little brown threads between the two shells). Discard any mussels that are already open or with broke shells. Set aside.
Heat a little oil in a heavy based pot, and gently fry the onion, garlic, ginger, chilli and lemon grass for a couple of minutes until fragrant. Stir in tom yum paste and fry for another minute or two.
Step 3Add wine and mussels to the tom yum mixture, cover the pot with a lid and allow to cook for about 5-10 minutes or until the mussels have steamed open. Remove any mussels that have not opened after cooking. Add coconut milk and heat through.
Step 4Season with a little soy sauce, fish sauce and lime juice. Garnish with fresh coriander and serve immediately in individual bowls with a ladle full of broth. Serve with crusty bread to help mop up any leftover broth.