Mussels
Kick Bang thai
Serves 2 | Prep Time 30 Mins | Cook Time 15 Mins
Method
De beard, scrape and wash mussels in cold water. Chop onions, crush and dice garlic, finely chop ginger and pick coriander.
Cook onions on a medium to high heat with a pinch of salt. Once browned add garlic and ginger. Cook for a couple of minutes and then add 1 tbsp of Kick Bang Thai Spice Blend with a knob of butter. Cook for 2mins then add 150ml of white wine. Turn heat up and reduce for 1min. Add mussels and cover with a lid. Once Mussels start to open add the double cream, stir the mussels and put the lid back on. After 2mins of reducing the double cream add some fresh coriander, splash of lime juice and put the lid back on for another minute.
Serve mussels into bowls add some chilli, spring onions, lime wedge and fresh coriander. Serve with french bread.
If you are storing live mussels in the fridge make sure to keep them in the open air as they need to breath.
