This dish is practically universal, anywhere that seafood can be found. This version is a spicy Thai recipe, but if you want more spice then substitute small red chillies for the larger green ones!
| Ingredients | Serves4 |
| Fresh mussels | 4 kg |
| Lemon zest (chopped fine) | From one lemon |
| Salt | 2 tbspns |
| Green chillies (coarsely chopped) | 6 |
| Shallots (coarsely chopped) | 6 |
| Lemon juice | 5 tbspns |
Cooking Method
Rinse the mussels under running water and remove any that are already open.
In a large deep pot with a lid, bring 300 ml of water to the boil and add one tablespoon of salt. Put half the mussels in the pot and sprinkle half of the lemon zest, half the chillies and half the shallots.
Now add the remainder of the mussels and sprinkle with the lemon zest, chillies and shallots and follow that with the lemon juice and the second tablespoon of salt.
Cover the pot with the lid, turn up the heat and bring to the boil again. Shake the pot while coming up to temperature, but be careful not to burn yourself.
Take the pot off the stove and bring out all the opened mussels and place in four pre-warmed plates and serve.
