By Antonia Maguire
Mussels are a seasonal delight - a great source of easily digestible protein - they also contain essential minerals such as iron, zinc, calcium, selenium & iodine and vitamins A, B12 and C.
The fabulous Thai tastes bring a welcome change form the usual Christmas fayre, so perfect for a Christmas Eve.
(Serves 3 )
1 kg net of fresh mussels, cleaned
1 medium onion, finely diced
2 garlic cloves, finely sliced
200 ml white wine
1 tbsp Thai fish sauce
1 lemongrass stick, halved and bruised
1 tbsp red or green Thai curry paste
2/3 can of coconut milk
1 large handful of fresh coriander, roughly torn
Slices of fresh red chilli and lemon wedges to serve
1. Sweat the onion and garlic in the large pan (with a lid that fits) for 3 mins
2. Add the white wine, the lemongrass, Thai paste, fish sauce and coconut milk.
3. Bring to a fairly high heat, then add all of the mussels and put the lid of the pan tightly on
4. After a few minutes, lift the lid and let the mussels cool a little
5. Scatter over half of the coriander and then using 2 large spoons, gently turn the mussels over so that the sauce catches in some of the shells and everything is well coated. Discvard the lemongrass.
6. Serve in large bowls, garnished with the remaining coriander, fresh chilli slices & a lemon wedge. Enjoy!