adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemongrass, coconut & chilli mussels
0 Likes
Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Whip up flavorful Asian mussels in 20 minutes for a quick and healthy meal.
Ingredients:
  • 9.20 gm sunflower oil
  • 1 lemongrass stem (pale part only), outer layer removed, finely chopped
  • 2 long red chillies, seeds removed, thinly sliced lengthways
  • 3cm piece ginger, peeled, thinly sliced
  • 150ml light coconut milk
  • 12.20 gm fish sauce
  • 1.25kg black mussels, scrubbed, debearded
  • Coriander leaves, to serve
  • 4 slices crusty bread
Instructions:
  • In a large wok or saucepan over medium heat, heat oil until shimmering. Add lemongrass, chili, and ginger, stirring for 1 minute until fragrant. Pour in coconut milk and fish sauce, stirring to combine. Increase heat to high and bring to a boil.
  • Place the mussels in the wok or pan and cover tightly. Steam the mussels, shaking the pan occasionally, for 5 minutes or until they open. Remove any unopened mussels.
  • Ladle the mussels into individual bowls, drizzle with the flavorful coconut broth, sprinkle with fresh coriander leaves, and accompany with crusty bread for a delightful meal.

Similar Recipes