Thai mussels

INGREDIENTS

(serves four)

½ stalk of crushed lemon grass
3 red onions, chopped
110g chopped ginger
3 cloves of garlic, crushed with salt
4tbs olive oil
1 small hot red chilli, deseeded, chopped
Seasoning
½ red pepper, skinned, deseeded, chopped
1 glass saki or dry sherry
Small bunch of coriander, chopped
2½ litres fresh mussels, debearded
110g peeled prawns

For the garnish
Sweet potato crisps

METHOD

Blend lemon grass, onions, ginger, garlic, olive oil, chilli and salt in a liquidiser. 

Pour the contents into a wok with peppers, saki, coriander, mussels and prawns.  Cover wok with a lid.  Steam the contents at a high heat, shaking the wok, for two to three minutes.

Turn out, serve with a garnish of deep-fried sweet potato crisps.

Alistair Shaw

Photo © Sam Bailey