Thai-style mussels

Courtesy Chef Brad Ball


  • 800 g fresh, cleaned black mussels
  • Fresh ginger, 1 tablespoon
  • Red onion, 1 tablespoon
  • Red chilli, depending on taste
  • Juice of one lime
  • Fish Sauce, 2 tablespoons
  • Coconut milk, 100 ml
  • Spring onion, 1 tablespoon, slice on the bias
  • Fresh coriander
  • Dry white wine


  • In a large sauce pan on a high heat bring some oil to temperature. Add the onion and ginger and sauté for a minute.
  • Add the mussels followed by the white wine and place a lid on the pan to steam the mussels until they open. About seven minutes or so.
  • Remove the lid; add the fish sauce and the lime juice and some of the chilli.
  • Carefully plate the mussels onto a platter or bowl and garnish with the coriander, spring onions and more chilli.