Thai Mussels with Lime Risotto

I promised myself that this year I would eat more fish.  It’s an ingredient I sometimes struggle with and get a bit stuck on what to do with.

I have, however, made this recipe for Thai Mussels regularly over the last couple of years and I really enjoy it.   The way the mussels are cooked is really a variation on moules mariniere but uses the Thai flavours of lemongrass, coconut, ginger and chilli   Serve this with the rather surprising sounding lime risotto which pairs with the mussels amazingly well and really enforces the Thai influence.  This is an ideal sharing, hands on meal for two and would make a brilliant date night dish  It only takes about 30 mins to make so its quite quick to put together.   The two of you can be sipping wine and chatting whilst stirring the risotto and maybe the other does the mussels so its great for unwinding together

Give it go and surprise yourself with not only how good it is but how easy it is to make

Ingredients (serves 2)

For the lime risotto

• 50g butter
• 1 tbsp olive oil
• 2 banana shallots or 1 small onion, finely chopped
• 150g risotto rice
• 650ml vegetable stock
• 1 lime, finely grated zest and fruit (not pith or pips) segmented and chopped
• 50g parmesan cheese, grated
• salt and freshly ground black pepper
• 1tbsp coconut cream from top of the tin of coconut milk (see below)
• Additional squeezed lime to taste

For the mussels 

• 1kg fresh mussels
• 1 tbsp olive oil
• 20g butter
• 15g ginger, peeled and thinly sliced
• 1/2 red chilli, seeds removed, cut into thin slices
• 1 lemongrass stalk, halved and bruised
• 200 ml tin coconut milk (less cream top used for mussels)
• 1 small handful fresh coriander, leaves only
• salt and freshly ground black pepper

Method

For the risotto

1. Wash and clean the mussels discarding any that don’t close tightly
2. Put oil and butter for risotto into a frying pan over a medium heat
3. Add chopped shallots/onion and fry for 3 minutes till softened
4. Put stock into a separate small pan and warm through on a low heat
5. Pour the risotto rice into the frying pan and coat in the oniony juices
6. Add a ladle of stock and stir until stock has all been absorbed
7. Repeat this last step adding the stock ladle by ladle until rice is creamy and cooked
8. Add coconut cream, Parmesan, lime zest and fruit, salt and pepper and stir through
9. Adjust seasoning to taste and add more lime juice if required.  Put to one side whilst you cook the mussels

For the mussels

1. Heat oil and butter for mussels in a large pan.
2. Add chilli, lemongrass and ginger and cook for 2 mins
3. Turn up head and add coconut milk and mussels and cover the pan
4. Cook for 4/5 minutes, shaking occasionally until mussels are all open
5. Remove from heat and stir through coriander leaves
6. Tip mussels into a large serving bowl
7. Divide risotto between a couple of deep bowls and serve with the large bowl of mussels to add to risotto as required.

NB Don’t eat the slices/sticks of lemongrass and ginger!