Ingredients

• 2 garlic cloves
• peeled
• roughly chopped
• 5cm/2in piece galangal
• or ginger
• peeled
• chopped
• 2 stalks lemongrass
• 2 fresh lime leaves
• roughly chopped
• 4 shallots
• preferably Thai
• peeled
• chopped
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tbsp vegetable oil
• 1kg/3lb 3oz mussels
• beards removed
• cleaned (discard any mussels that do not close tightly when tapped gently)
• 400ml/14fl oz coconut milk
• 1 lime
• juice only
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh Thai holy basil
• 1 tbsp chopped fresh mint
• vegetable oil
• for deep frying
• 3 large baking potatoes
• peeled
• julienned
• salt and freshly ground black pepper

Directions

• For the Thai coconut mussels
• crush the garlic
• galangal
• lemongrass
• lime leaves
• shallots
• palm sugar
• fish sauce and vegetable oil in a pestle and mortar to a paste.
• Heat a lidded wok over a high heat and fry the paste for 1-2 minutes
• or until fragrant.
• Add the mussels and coconut milk
• cover with a lid and bring to the boil. Reduce the heat and simmer for 2-3 minutes
• or until the mussels have opened. (Discard any mussels with shells that have not completely opened.)
• Meanwhile
• for the straw fries
• heat the oil in a deep
• heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively
• heat the oil in a deep fat fryer to 190C.
• Carefully lower the julienned potatoes into the hot oil
• and fry for 3-4 minutes
• or until crisp and golden-brown. Remove from the oil and set aside to drain on kitchen paper. Season
• to taste
• with salt and freshly ground black pepper. (You may need to do this in batches.)
• To serve stir the lime juice
• coriander
• Thai basil and mint intto the mussels. Spoon the mussels into each of 4 serving bowls and spoon the chips alongside.