Asian Mussels to bring back Memories with Bord Bia

 

You may not know this about me but I spent a year of my life living in Bangkok. Right in the middle of the central business district…….an area probably more commonly known to visitors as Patpong market. There wasn’t a knock-off handbag that went in or out of that part of the city without my knowledge of it by the time I had learned to count to ten in Thai (a skill I still possess alongside some other really useful phrases such as shouting “Too spicy!” with the fluency of a local).

Bord Bia Asian mussels Leanmeanmomma

Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma

Who: Him & I – albeit a much younger, less sleepy and wrinkled versions of who we are today.

What: The Smell. Where to start with this one?…..heat, dried squid, exhaust fumes, durian fruit, tuk-tuk carburetors & sweet Roti’s freshly baked each morning at the side of the street.

Where: sundown, cold beer, a rickety plastic patio table, Thai people & Farangs (that’s, us……foreigners), tourists purchasing anything from Mr Men t-shirts to wooden bullfrogs and a myriad of sweet, salty, sour & spicy flavours. Just the smell of them alone is enough to transport us back to 2006 and my ill-fitting fisherman’s trousers. 

Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma

If the O’Connor’s can’t go to Asia….well then let’s bring Asia to them. With a little bit of Irish thrown in – a cauldron of East meets West on my dinner table that can be prepared and on your table in less time than it takes to log on and book a flight to the land of smiles itself. This is a mussels dish I would order in a heartbeat when eating out so to recreate a dish so packed full of flavour at home, so inexpensively is a real treat!

Irish mussels are easy to prepare, high in protein and iron, offer great value for money and are packed full of flavour. Mixed with a little bit of Asian seasoning and you have a holiday on a plate.

You can check out many more Irish Mussels recipes on www.bordbia.ie/fish. Flavours from all over the world with great Irish shellfish.

Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels LeanmeanmommaBord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma

Mussels with Chilli, Lemongrass and Ginger.

Ingredients:

  • 1kg mussels, scrubbed and de-bearded
  • 2 sticks of lemongrass, trimmed and finely chopped
  • 4 kaffir lime leaves, shredded
  • 1 red chilli, chopped
  • 5cm ginger, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teasp. turmeric
  • Pinch of brown sugar
  • 1 teasp. fish sauce
  • Zest and juice of one lime
  • 400ml tin of coconut milk
  • Scallions
  • Fresh coriander
  • Crusty bread

Method:

Put the lemongrass, kaffir lime leaves, chilli, ginger, garlic, turmeric, pinch of brown sugar, fish sauce, zest and juice of lime into a mini blender and whizz together.

Add 2 tablespoons of water and blend to a paste.

Transfer the paste & the coconut milk in to a large saucepan. Cook on a low-medium heat for 5 minutes.

Add the mussels into the sauce, cover and cook over a medium-high heat for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.

Check out Bord Bia’s ‘How to prepare mussels’ video and delicious recipe inspiration on www.bordbia.ie/fish.

Sprinkle the chopped scallions and coriander on top. Serve with a chunk of fresh crusty bread.

Top Tip: You could also add some pre-cooked noodles once serving for a more filling Asian bowl.

Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma Bord Bia Asian mussels Leanmeanmomma

Yours, wondering where those fisherman pants went – they’d look great with a pair of heels and a cami these days,

Cli xx

 

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