THAI MUSSELS AND PRAWN POT
This is a super quick dish to make, and an easy to way to impress at dinner. Spicy yet creamy with the coconut milk it feels like a real treat, with minimum effort.
Provided by gillsgillsgills
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Blend half the red chilli, stalks from the coriander, garlic cloves and the piece of ginger with the coconut milk.
- Pour the mixture into a saucepan and heat on a medium heat for five minutes with the lemongrass stalk.
- After 5 minutes add the prawns and mussels, and turn the heat to medium high so it is at a steady boil.
- Cover the pot and leave for four minutes - the mussel shells should be open and the prawns should be pink. Remove the lemongrass and discard.
- Pour into your serving bowl and squeeze a lime over the mixture, along with the chopped coriander leaves and remaining chopped red chilli.
- Serve with some sliced bread to soak up the cooking broth.
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