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Main course · Thai

Thai Herb-Steamed Mussels with Lemongrass and Basil

20 min Serves 4 ~86 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 1000 g fresh mussels, scrubbed and debearded
  • 2 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 20 g galangal or ginger, sliced
  • 1 tbsp fish sauce
  • 1 fresh lime
  • 20 g fresh holy basil or thai basil

Nutrition (per serving)

Calories
86 kcal
Protein
9.8 g
Carbohydrate
6.4 g
of which sugars
0.6 g
Fat
1.9 g
of which saturates
0.3 g
Fibre
1.1 g
Salt
1.43 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Discard any mussels that are broken or stay open when tapped.

  2. 2

    Bring 200ml water to a simmer in a large lidded pan with the lemongrass, kaffir lime leaves and galangal.

  3. 3

    Tip in the mussels, cover and steam for 5 to 6 minutes, shaking the pan occasionally, until all the shells have opened.

  4. 4

    Discard any mussels that have not opened, then season the broth with the fish sauce and a squeeze of lime juice.

  5. 5

    Stir in the holy basil leaves and serve hot with crusty bread or rice to mop up the broth.

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