Name: Mussels and potato pot
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 21 green-lipped mussels; 4 tablespoon rice bran oil; 2 small-medium potatoes, peeled and sliced thinly; 4 clove garlic, chopped; 2 spring onions, sliced; 2 kaffir lime leaves, sliced very thinly; 1/2 can coconut milk; 1/4 teaspoon salt and pepper each; fresh coriander leaves and lemon wedges, to serve

Ingredients

21 green-lipped mussels

4 tablespoon rice bran oil

2 small-medium potatoes, peeled and sliced thinly

4 clove garlic, chopped

2 spring onions, sliced

2 kaffir lime leaves, sliced very thinly

1/2 can coconut milk

1/4 teaspoon salt and pepper each

fresh coriander leaves and lemon wedges, to serve

Method

1.Prepare mussels by removing the beards. First, take hold of the protruding beard and give it a quick, firm tug towards the top, wide end of the shell. Next, clean any barnacles and grit off the shells by giving them a quick scrub with a non-soapy steel pad or similar scourer. Set mussels aside.

2.Heat the oil in a large pot and add the potatoes and garlic. Fry on a medium heat until the potatoes begin to brown and cook through. Stir in the spring onions and kaffir lime, then add the coconut milk, bringing to a simmer.

3.Add the mussels, put the lid on and bring to the boil for 3-4 minutes or until all the shellfish has opened.

4.Continue to steam until the mussels are to your liking – remember they can go rubbery if overcooked. I steam mine for about 30 seconds more after they’ve opened.

5.Lift the mussels onto serving plates. Taste and season the remaining cooking liquor with salt and pepper before pouring this over the shellfish.

6.Garnish with fresh coriander leaves and lemon wedges, then serve immediately.

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Ingredients

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