Mussels with Nam Prik Sauce

Ready in 1 hour

Serves 3-4 as a starter or 2 as a main

18 mussels in their shells, scrubbed and beards removed

A little water or white wine

NAM PRIK SAUCE

White part of 1 spring onion, very finely chopped

1-2 red chillies, deseeded and very finely chopped

1 tsp sugar

2 Tbsp lime juice

2 tsp fish sauce CUCUMBER SALSA

Green part of 1 spring onion, very finely chopped

¼ cup very finely chopped cucumber 2 Tbsp very finely chopped coriander leaves

To make the sauce, shake all ingredients together in a small jar. It will keep in the fridge for at least a week.

Place cleaned mussels in a pot with a splash of wine or water. Cover and cook over high heat until they open, removing them as they do. Discard any mussels that don’t open.

When cold enough to handle, remove mussels from their shells, reserving half of each shell for serving. Place mussels in a

ANNABEL SAYS:

A vibrant Nam Prik Sauce transforms inexpensive mussels into a lip-smacking starter or main dish that’s perfect beach bowl and mix through sauce. Chill for at least 15 minutes or up to 24 hours in the fridge.

While mussels are marinating, make salsa by combining spring onion greens, cucumber and coriander.

To serve, arrange half shells on a serving platter. Top each shell with a chilled mussel, drizzle with sauce and sprinkle with salsa.

Yvonne’s pick

Nam prik is my favourite of all the Thai chilli sauces. Chillies, fish sauce and lots of lime juice, combined with the moreishness of tender mussels, makes for a melange that’s a magic match with the Misha’s Vineyard The Gallery Central Otago Gewurztraminer 2018 ($32). Gushing with juicy lychee and tropical tones, edged with ginger and honeysuckle, it’s a stunner with dishes licked with chilli and citrus. Central Otago is showing all its talents here. Clean, succulent and brimming with spice and all things nice. Buy it or forever kick yourself. mishasvineyard.com

holiday fare. This Thai-inspired sauce can also be tossed through hot steamed mussels, in which case you won’t need the cucumber salsa.