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Fragrant mussels in coconut and lemongrass broth
Fragrant mussels in coconut and lemongrass broth
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Introducing a fragrant seafood broth elevated by a secret touch of beer.
Ingredients:
  • 4 eschalots
  • 2 cloves garlic (see Notes)
  • 2 stalks lemongrass
  • 2 long red chillies
  • 1/4 tsp ground turmeric
  • 80ml (1/3 cup) peanut oil or vegetable oil
  • 2 x 40.00 ml blocks palm sugar (see Notes)
  • 48.80 gm fish sauce
  • 330ml Asian beer
  • 8 makrut lime leaves
  • 2kg pot-ready black mussels
  • 400g can light coconut cream
  • 125.00 ml Thai basil or coriander leaves
  • Fried Asian shallots, to serve
  • Lime cheeks, to serve
Instructions:
  • Prepare the eschalots and garlic by peeling and cutting them in half. Remove the white part from the lemongrass and roughly chop it. Cut the chillies in half lengthwise and roughly chop them. In a food processor, blend the prepared eschalots, garlic, lemongrass, chillies, turmeric, and oil into a smooth paste.
  • Pour the paste into a large saucepan placed over medium heat. Stir continuously for 8 minutes until fragrant. Mix in palm sugar and fish sauce until sugar dissolves, about 2 minutes. Pour in beer and add lime leaves. Bring it to a boil. Add mussels, cover the pan with a lid, and cook for 5 minutes or until mussels open, shaking the pan occasionally.
  • Use a slotted spoon or tongs to distribute the opened mussels among bowls. If any mussels remain unopened, continue cooking them in the broth for a few extra minutes until they open, then transfer to the bowls. Stir in the coconut cream into the broth and bring it to a simmer. Pour the broth over the mussels, sprinkle with Thai basil leaves and fried shallots. Serve the mussels right away with lime cheeks.

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