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Feusgain le Car Thai
4-5 clòbhan creamh, air am pronnadh
Bad uinneanan-earraich, air an gearradh
1 sgalaid, air a sliseadh gu mìn
1 chuiseag feur-liomaid, air a ghearradh
1 piobar-tiolaidh dearg, air a shliseadh gu mìn
½ bad coireaman, air a ghearradh
1 spàin-bùird sabhs èisg
2 spàin-bùird ola chnòtha-talmhainn
1 spàin-bùird siùcar phailm
Sùgh aon lìm
425ml bainne chnò-còco aotram.

Teasaich an ola ann am pana.

Cuir na h-uinneanan-earraich, sgalaid, creamh, piobar-tiolaidh, feur-liomaid agus coireaman dhan phana agus fraidhig gus a bheil iad bog.

Cuir am bainne chnò-còco, sabhs èisg agus siùcar phailm na mheasg.

Thoir chun a’ ghoil e; cuir na feusgain ris a’ phana gus an tig e air ais chun a’ ghoil agus gus am fosgail na feusgain.

Sgeadaich le coireaman air a ghearradh agus piobar-tiolaidh dearg air a shliseadh gu mìn.

Thoir seachad e le aran creamh parmesan.

Thai Style Mussels
4 – 5 cloves of garlic, crushed
1 bunch spring onions, roughly chopped
1 shallot, finely sliced
1 stalk lemongrass, roughly chopped
1 red chilli, finely sliced
½ bunch coriander, roughly chopped
1 tbls fish sauce
2 tbls ground nut oil
1 tbls palm sugar
Juice of 1 lime
425ml reduced fat coconut milk.

Heat the oil in a pan.

Add spring onions, shallot, garlic, chilli, lemongrass, coriander and fry until ingredients soften.

Add the coconut milk, fish sauce & palm sugar.

Bring to the boil and then add the mussels until liquid comes back to the boil and the mussels open.

Garnish with chopped coriander and thinly sliced red chilli.

Serve with parmesan garlic bread.