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.

Street style food at the Thai market in Waterloo

I found a flyer advertising the Thai market in a restaurant, sometime last year. As I had difficulties finding rare Thai ingredients in Brussels we thought we should give it a try.

Big was our surprise when we landed not in an ordinary market, but in a blooming garden crammed with stalls where countless cooks were agitating woks, barbecues and simmering soup pots. The fragrant smells instantly transported me back to Asia - and I haven't even eaten yet.

The quantity and variety of dishes on offer was unimaginable: spicy rice noodles soups, prawn stir-fries, coconut milk curries, Thai sausages and dried pork meat, dried fish, chicken & herbs salads, picked cabbage, pad thai, grilled meats, steamed or fried dumplings, sticky rice, fish cakes and a stack of divine desserts I never suspected the existence. Everywhere you looked there was yet another delicious treat to discover.

Needless to say, when we finally left, our bellies were aching but we were triumphantly carring a number of takeaway bags. The next day we were already fantasizing about going back for more supplies.

Some practical information: the market is held every first Sunday of the month in the garden of the Wat Thai Dhammaram temple. The action starts at about 10 in the morning and lasts as long as there are hungry people (till 2 or 3 o'clock in the afternoon). All dishes cost 5 euros. You can also shop for Thai vegetables, fruit, herbs and other foodstuffs. Sometimes, there are people selling traditional or handmade objects. People speak French, Flemish, English and obviously Thai. There are also special events involving music and glimpses to the Thai culture, so ask for the dates - everybody is very kind and willing to help. An upcoming event is Buddha Day on the 20th of June.

Address: Chaussée de Louvain 71, 1410 Waterloo, exit 26 from the Brussels RO ring. Parking is available at the Carrefour in front.

If you feel somewhat lost when you visit the market for the first time, look for friendly Mr. Sam. He will help you make sense of everything that's happening. His son runs a famous Thai restaurant in Brussels so he must know a bit about good food. He arrived in Belgium some 30 years ago and when he misses home, he comes to the temple and gives a helping hand with keeping the garden top notch.

See you there!

Thai prawn salad

I know, it's the second salad that uses mango in only one week. The temptation is too strong as mango is such a versatile fruit you can use in any dish, from soups to roasts. It works brilliantly with thai flavours as you're about to find out.


Thai prawn salad for two
14 cooked prawns
bag of mixed salad leaves
1 mango (better unripe)
1 small cucumber
1 red onion
fresh herbs (mint, coriander, thai basil)
toasted peanuts

Dressing
2 tbsp lime juice
1 tbsp vegetable oil
1 tsp brown sugar
1 tbsp fish sauce (or soy sauce)
1 tbsp grated ginger
few drops of sesame oil
2 red chilis, finely cut

Mix the ingredients for the dressing in a small bowl. Place the prawns in the sauce to infuse with flavour while you prepare the salad.

Peel and cut the mango in thin slices. Using a vegetable peeler, cut the cucumber on its lenght in thin ribbons. Slice the onion. Chop the herbs. Mix everything with the salad leaves.

Arrange the prawns on top of the salad, pour the dressing and sprinkle with chopped peanuts.

Have a good time.


If you were wondering about the flowers: they come from my campanula portenschlagiana which is finally blooming. I'm so glad I can at last use its adorable (and edible!) flowers. Probably in two weeks time the first nasturtiums will open as well. Oh joy!


If you're thinking about using flowers in your kitchen, it's a good idea to check carefully if you are in a possesion of an edible variant. Avoid plants that grow on the side of the road and plants that were sprayed with chemicals. Unfortunately, it's the case with most plants from flower shops. But not all is lost: wait for them to bloom next year.

This recipe makes 0.3kilos/person of pure goodness.