cookMussels with Kaffir Lime Leaves and Coconut Milk

From the Channel 4 series, River Cottage to the Core.
Serves 2 as a main or 4 as a starter

1kg Rope Grown Mussels, scrubbed and de-bearded
½ x 400g tin Coconut Milk
2 large cloves of garlic, peeled and sliced
½ white Onion, peeled and finely diced
4 Kaffir lime leaves, shredded
Juice of 1 lime
Small bunch of coriander, roughly chopped
Coconut, Mussels, Kaffir, seafood, coriander

Check the mussels, discarding any that do not shut when tapped again a work surface.

Put the coconut milk into a medium large saucepan and bring to a boil over a medium heat.

Add the garlic, onion and lime leaves and turn down the heat so that the coconut milk is simmering.

Simmer gently leaving the pan to infuse for 1-2 minutes.

Add the mussels and cover, simmering for 3 mins or until all the mussels have opened (discard any that have no opened after 5 mins over the heat).

After 3 minutes remove the pan from the heat, add the lime juice and stir to mix.

Place the lid back on and leave the mussels to stand for 1 minute.

Serve immediately garnish with the chopped coriander.

cottage

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