Fiddly food

I think I've already explained my theory that highly flavoured food is more satisfying when you're on a diet than bland food. I also tend to think that food that takes a while to eat because it's fiddly in some way (eg chicken wings, shell-on prawns, etc) also does the trick.

So this dish of Thai-spiced mussels (above) has to be the ideal combination of fiddly and flavoursome. We certainly enjoyed them this week.

Thai mussels for two

1kg mussels (I think smaller rope-grown black mussels are tastier than the big green ones from New Zealand)
1 tbsp grated ginger
1-2 small chillies, sliced
1 clove garlic, minced
1 tbsp vegetable or peanut oil
1/2 onion, sliced into thin rings
2-3 stalks of lemongrass, bashed about a bit
300 ml fish stock
300 ml low-calorie coconut milk
1-2 tbsp fish sauce (nam pla – if you don't have any, light soy sauce will do)
lots of chopped fresh coriander, Thai basil (use the regular stuff if you can't find it) and mint

Make sure the mussels are clean before you start cooking. This means getting rid of their beards and the worst of any dirt clinging to their shells.

Stir-fry the ginger, chillies and garlic in the oil in a big saucepan for about 30 seconds, until they start releasing some of their aromatics.

Turn the heat down and, adding the onion, cook on a low heat until the onion is soft and translucent.

Add the lemongrass and cook for another few seconds.

Pour in the stock, coconut milk and fish sauce. Bring up to the boil then reduce to a simmer.

Tip the mussels into the pot, put the lid on and cook for just long enough for the shells to open (overcooked mussels go rubbery, those that are just cooked are tender and sweet). Shake the pot vigorously a couple of times to ensure the mussels cook evenly.

Serve in large bowls with a spoon so you can sup the sauce as if it were a soup.

We also had a small green salad with half a sliced avocado and some toasted sesame seeds, dressed with a simple mixture of lime juice, a bit of soy and a splash of sesame oil.