Something for the weekend... Sankey’s Thai Mussels

Sankey's Thai Mussels

The news last night that lockdown restrictions are set to ease on the 2nd of December was a welcome one! We’ve missed the spontaneity of dining out when the mood takes us and we’ve especially missed one of our favourite restaurants, Sankey’s.

To get through what is hopefully our last weekend in lockdown (is that too hopeful?!) we’ll be trying this delicious recipe to recreate the magic that only comes when dining on The Pantiles…

Sankey’s Thai Mussels

Serves 2

Preparation time: 15 minutes

Cooking time: 8 minutes

Ingredients

800g-1kg mussels per person

1 tbsp oil

Small knob of butter

1 shallot, diced

Stick of lemongrass, bruised

2cm knob of ginger, grated

1 clove garlic, crushed or diced

1 red chilli, sliced

1 heaped tbsp Thai paste, green or red

Tin of coconut milk

Small handful of coriander, diced

Plenty of warm crusty bread

Method

Ensure all the mussels are alive and clean. De-beard, and chip away any barnacles. Any that don’t close should be discarded.

On medium heat, heat the oil and butter in a saucepan. Once the butter is melted, add the shallot, lemongrass, ginger, garlic, chilli, and Thai paste into the pan, and sweat them down. Try not to burn.

Once you have a nice aromatic paste, bring the heat back up, and add the mussels.

Shake the coconut milk, open straight into the pan, pop the lid on, and give it a shake.

If you have a glass lid, when you can see the mussels starting to open, give it another shake, and continue cooking until all the shells are open.

If you can’t see through your lid, lift it to see, but try not to let too much steam out. The mussels should take no more than 4-5 minutes in total.

Dress with the coriander, and serve immediately. Beware - the sauce is epic, so you’ll need plenty of bread to mop it all up!

To try this recipe, order your mussels at Sankey’s Fishmongers by ordering online

About Sankey’s

Sankey’s is an independent, family-run pub and restaurant group in Tunbridge Wells, Kent. Since 1989, the Sankey family has owned and operated the flagship Seafood Kitchen & Bar on Mount Ephraim, adding a second sister site, The Old Fishmarket in The Pantiles, in 2013. Specialising in seafood and craft beers, the Mount Ephraim pub brings a relaxed, casual drinking and dining atmosphere to the top of town, while the exclusive Champagne and oyster bar at the bottom serves the very best British fish and shellfish, with a wide range of sparkling wines from around the world.

Photos: Key & Quil