Coconut milk mussels

There's nothing more Belgian than digging hands first in a bowl full of fresh juicy mussels. Shamefully I never cooked mussels the Belgian way. Since I first made coconut milk mussels everybody was hooked and it became the superquick dish that never fails with guests. Including guests who never eat seafood. Or coconut milk.


Coconut milk mussels for 4
2 kilos cleaned fresh mussels
1 tbsp oil
2 shallots
3 cloves garlic
thumbsized piece of ginger
thumbsized piece of galangal (optional)
2 - 4 thai chilis
1 tbsp ground turmeric (optional)
4 stalks lemongrass
2 tomatoes
2 tbsp fish sauce (or soy sauce)
juice from 2 limes
4 kaffir lime leaves, cut in very fine strips
handful of chopped herbs (coriander, thai basil)
400 ml coconut milk

Cut the shallots, garlic, chilis, ginger and galangal in large pieces. Whizz them in a food processor until you obtain a paste.

Take the largest pot you own and make sure it has a lid that fits snuggly.

In a little oil fry the paste until it starts to smell very nicely. Pour over the coconut milk. Add the turmeric if using.

Bruise the lemongrass stalks with the back of a knife, cut in two and throw in the sauce. Simmer for 5 minutes.

Peel the tomatoes, cut in dices and add them to the pot.

When the tomatoes are soft, add the mussels. Turn the heat on maximum, cover with the lid and wait 3 minutes without lifting the lid.

Check if the majority of mussels have opened. If not, replace the lid for another 2 minutes. Discard any mussels left unopened after this time.

Take away from heat and fish out the lemongrass stalks. Gently stir in the fish sauce, lime juice and the herbs. Sprinkle with kaffir lime leaves. You can add more chili - we always do.

Distribute the mussels between 4 bowls, ladle the coconut sauce on top and serve with fluffy thai rice.

This recipe makes 0.5kilos/person of pure goodness.