Thai mussels & prawns

Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 476
  • fat 36g
  • saturates 30g
  • carbs 8g
  • sugars 4g
  • fibre 2g
  • protein 30g
  • salt 1.1g


  • 1 red chilli, chopped
  • small pack coriander, leaves and stalks separated
  • 2 garlic cloves
  • 1 thumb-sized piece ginger, peeled
  • 1 x 400ml can coconut milk
  • 1 lemongrass stalk
  • 200g raw king prawns
  • 500g mussels, cleaned
  • 1 lime, cut into wedges
  • crusty bread, to serve


  1. Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.

  2. Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.

  3. Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.

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