Thai-style mussels for a winter date

Last Update : October 5, 2017

Mussels, to increase passion and energy

Mussels were a very popular delight in the ancient Greece as they were part of the symbolism around Aphrodite, the famous goddess of love.

Mussels are very nutritional as they are a source of protein, iron, selenion and zinc which are very important for energy and increased libido. Indeed, it turns out that mussels contain in average 2mg of zinc: an essential compound which helps men release hormones… So ladies, if you’re preparing dinner for your date, mussels might be your best friend if you’re looking to end the date with a great night.

Although Oysters have always been known as the main aphrodisiac seafood, it turns out that in 2005 scientists found out that the amino acids that were present in the so-called bivalves (including oysters and mussels, among others) did actually have quite an effect in the increase of sexual hormones. and hence sex drive.

A recipe for a January date to remember

This interesting recipe from Jamie Oliver, will be very quickly cooked. Added to that its different spices will be a great touch to help warm the cold January nights. A wonderful recipe to have with a nice white wine while you enjoy its powerful taste, its great effect on the body and all the romance that you and your date will be able to create.

Ingredients

  • 1 kg mussels
  • 4 spring onions
  • 2 cloves of garlic
  • ½ a bunch of fresh coriander
  • 1 stick of lemongrass
  • 1 fresh red chilli
  • groundnut oil
  • 1 x 400 ml tin of reduced fat coconut milk
  • 1 tablespoon fish sauce
  • 1 lime

Preparation

The first step is to wash the mussels propoerly and to make sure they are debearded.  It is also very important to make sure that none of the mussels are tighly closed. If it is the case, make sure to discard the ones you find.

The second step consist in finely cutting the spring onion, the garlic and the coriander. The lemongrass should be cut in 4 pieces and the chili should also be finely cut.

In a saucepan, cook the spring onions, garlic, coriander, lemongrass and chili with a little bit of groundnut oil until they become soft.

Then, add the coconut milk and the fish sauce and bring the mixture to boil. Once it is boiling you can add the mussel and cover them.

Leave the mussels steaming for about 5 minutes and make sure they are all open.  (if not, discard the unopened ones).

Finally, squeeze some lime juice and sprinkle some coriander and chilli.

This site uses cookies to offer you a better browsing experience. Find out more about how we use cookies and how you can change your settings.