- 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
- 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.