THAI MUSSELS & PRAWNS

Thai mussels & prawns image

Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two

Provided by The Gills Gals

Categories Dinner, Lunch, Main course, Starter, Supper

Time 20m

Number Of Ingredients 10

Ingredients

1 red chilli , chopped
small pack coriander , leaves and stalks separated
2 garlic cloves
1 thumb-sized piece ginger , peeled
1 x 400ml can coconut milk
1 lemongrass stalk
200g raw king prawns
500g mussels , cleaned
1 lime , cut into wedges
crusty bread , to serve

Steps:

Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.

Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium