These Thai mussels have become a family favorite and are often served on the table. Mainly because they are incredibly easy to make. Wash them thoroughly, put a few things in the pan, add mussels and tada: 10 minutes later you have a delicious pan on the table. Nice to combine with rice, noodles or just a large portion of crispy fries.
Prefer a different preparation of mussels? I also have an Italian version for you. You should definitely try!
Ingredients for Thai mussels for 2 people
- 2 kg mussels
- 1 leek
- 2 chili peppers
- 4 cm ginger
- 1 clove of garlic
- 2 tablespoons of fish sauce
- 2 tablespoons soy sauce (gluten-free)
- 200 ml coconut milk
- 1 lime
- a bunch of fresh coriander
- a bunch of Thai basil
How are you?
Start by washing and checking the mussels. Rinse them well and then see which mussels are still open. If they remain open after you tap them on the shell, the clams are dead and you should discard the shells. Collect all good mussels in a bowl.
Put a deep (snack) pan on the fire with a dash of oil. Finely chop the leek, chillies, ginger and garlic and add to the pan. Bake this for about 3 minutes. Then add fish sauce, soy sauce, coconut milk and let it come up to temperature.
When the coconut milk boils, add the mussels. Put the lid on the pan and cook for about 8 minutes until all the mussels open. Turn off the heat and squeeze a lime over it.
When serving the mussels, add a pinch of coriander and Thai basil. To enjoy!