You’ll Need
For the Mussel Pots
1.2kg live mussels, scrubbed and debearded
3 lemongrass stalks, bruised and cut short
6 makrut lime leaves, torn
20g fresh ginger, thinly sliced
3 garlic cloves, thinly sliced
2 red chillies, sliced
150ml chicken or vegetable stock
2 tbsp fish sauce
1 tsp caster sugar
Juice of 1 lime
To Finish
Small handful Thai basil or coriander
2 spring onions, finely sliced
Optional but dangerous
Crusty bread
Extra chilli
Cold Thai lager
Method
Discard any cracked mussels or open mussels that do not close when tapped.
Divide the lemongrass, lime leaves, ginger, garlic and chilli between four deep heatproof pots.
Add the mussels, stock, fish sauce and sugar.
Cover each pot tightly with foil.
Preheat your air fryer to 200°C.
Air fry the pots for 8-10 minutes, shaking carefully after 6 minutes.
Check the mussels have opened and are piping hot; discard any that remain closed.
Stir in the lime juice and most of the herbs.
Finish with spring onions and the remaining herbs and serve at once.