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Now in season!

Fresh Brancaster Mussels.

Come in and try some today!

Thai Style Mussels

500 g mussels
2 tbsp sesame oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
2 cm piece ginger, peeled and finely sliced
1/2 bunch fresh coriander (including roots) well washed, reserve a few leaves to garnish
1/2 lemon, zest only
2 stalks lemon grass, bashed
284 ml tub fresh fish stock
1 tsp fish sauce
salt and freshly ground black pepper
200 ml coconut milk

1. Clean the mussels.
2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft, add the ginger, coriander, lemon zest and lemon grass, sweat out for 2-3 minutes.
3. Add the fish stock and fish sauce to the pan, then reduce gently. Season to taste.
4. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the coconut milk and serve immediately sprinkled with the coriander leaves.

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