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Thai mussels & prawns

Ingredients

  1. Step 1 1 red chilli , chopped
  2. Step 2 small pack coriander , leaves and stalks separated
  3. Step 3 2 garlic cloves
  4. Step 4 1 thumb-sized piece ginger , peeled
  5. Step 5 1 x 400ml can coconut milk
  6. Step 6 1 lemongrass stalk
  7. Step 7 200g raw king prawns
  8. Step 8 500g mussels , cleaned
  9. Step 9 1 lime , cut into wedges
  10. Step 10 crusty bread , to serve
Thai mussels & prawns
Calories: 476 Carbohydrate: 8 g Protein: 30 g Fat: 36 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 2

TAGS

Dinner Lunch Main course Starter Supper Thai Asian Dinner for two Gluten free mussel Romantic dinner Seafood shellfish Thai The Gills Gal

Directions

  1. Step 1 Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
  2. Step 2 Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
  3. Step 3 Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.