I am a fan of seafood, and shellfish in particular and the other week for lunch at The Outsider in Edinburgh they served up classic mussels with a side of fries which was just delicious.

So on my travels today I decided that for supper I’d make some for myself.  I was also thinking ahead to a weekend coming up with a few friends at a loch-side cabin.  What better lunch that a huge plate of mussels and bread to soak up all the alcohol we’ll be consuming?

Thai-style Mussels (for 4)

• 2kg mussels, cleaned and de-bearded
• bunch of spring onions (or half dozen shallots)
• 2 lemongrass stalks, outer layers removed and chopped
• 2-3 inch chunk of ginger, peeled and roughly chopped
• 2-4 garlic gloves, roughly chopped
• 2-4 red chillies, roughly chopped + 1 more to serve
• Large bunch coriander
• groundnut or other flavourless oil
• 400 ml tin coconut milk
• 2 tbsp fish sauce
• 1 lime, juiced + 1 to serve

Directions

1. Clean the mussels and run under cold water, tapping and discarding any that don’t open.  With mussels, any that are open before cooking should be thrown away, any that are closed after cooking should also be thrown away.
2. Place the onions, lemongrass, chilli, ginger, garlic and coriander roots into a food processor and blitz to a paste (a bit of water can help).
3. Heat 2 tbsp of oil in as large a pot as you have.  Add in the paste and fry for 2-3 minutes.  Then add the coconut milk, fish sauce and lime juice and bring to a simmer.  Don’t let it over cook of you could split the coconut milk.
4. Add in the mussels, place a lid on and steam for 3-4 minutes until they are all open (remembering to discard those that don’t).
5. Place the mussels into bowls and scatter with fresh chopped coriander and sliced red chilli and serve with lots of fresh crusty bread to soak up all the flavours.

Okay cleaning mussels takes time, but this is just delicious.  A huge bowl shared with friends is a great starter to a meal, or just as a light lunch.  The garlic, ginger and chilli are all guidelines so add as much or as little as you like (too be honest err on the generous side).  I did this with just 2 red chillies, and while I don’t like too much heat it wasn’t quite enough and the flavour can handle 4 no problems, the coconut milk help to smooth the heat out.

If you don’t have all the fresh ingredients to hand, you could try replacing the ginger/chilli/garlic paste with a couple of tablespoons of good shop-bought red thai curry paste which would still give a fabulous flavour.