Steaming mussels with other ingredients is great, as mussels create their own stock as they cook. When buying mussels, it’s really important that they are as fresh as possible. If you wish you can also add clams or pipis.
200g stir-fry paste
200ml coconut milk
1 large chilli, sliced
4 kaffir lime leaves, sliced finely
20 black mussels, cleaned
15 Thai basil leaves, torn roughly
10 asparagus spears, ends removed, cut into 3 pieces
2 spring onions, sliced
In a pot that has a lid, combine the paste, coconut milk, water, chilli and most of the kaffir lime leaves. Bring to the boil then reduce heat and simmer, uncovered for 5 minutes.
Add the mussels and most of the basil leaves, cover, return the mixture to the boil and cook for a further 2 minutes, giving the pot a gentle shake occasionally. Remove the mussels that have opened and transfer them to a serving bowl, if some of the mussels are still closed, cook them a little longer, removing them as they open.
When all or most of the mussels have been removed, add the asparagus and spring onions to the pot. Cook for 2 minutes.
Spoon the asparagus and the stock over the mussels and serve garnished with remaining kaffir lime leaves and Thai basil.