No idea what to cook tonight? Don’t worry – we’ll get you started!
In the first of this week’s Tried & Tested: Cook with Avonmore recipes, we’re bringing you mussels with a Thai twist.
Ingredients
15ml (5 fl. Oz) Avonmore Fresh Cream
1 tbsp tablespoon vegetable oil
1 onion, finely chopped
1 stalk of lemongrass, finely sliced
1 red chilli, finely diced
150g sachet of creamed coconut
1kg (2lbs) fresh mussels
Handful of chopped coriander
Method:
1. Clean and de-beard the mussels, discarding any which are open
2. In a large saucepan sweat the onion in vegetable oil, add chilli, lemongrass, creamed coconut and cream, and bring to simmering point
3. Now add the mussels and cover the saucepan. Shake saucepan as the mussels open and cook. This should take only 2-3 minutes
4. Using a perforated spoon, transfer the mussels to a large warmed bowl, remembering to discard any which have not opened. Reduce liquid by half and season to taste. Pour over the mussels and sprinkle with chopped coriander
5. Serve with chunks of fresh bread & enjoy!
