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Thai mussels – by Alistair Shaw

11 September 2006
Thai mussels – by Alistair Shaw

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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
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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