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Lemongrass & chilli mussels in a fragrant coconut broth
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious lemongrass chili mussels in fragrant coconut broth by MasterChef All Stars contestant Dani Venn.
Ingredients:
  • 1 kg fresh mussels, scrubbed and de-bearded
  • 4.60 gm vegetable oil
  • 56.00 gm Thai green curry paste
  • 1 tsp chopped garlic
  • 20.00 ml chopped lemongrass (white section from 1 stalk)
  • 1 tsp finely chopped palm sugar or brown sugar
  • 166.65 gm lite Coconut milk
  • 20.00 ml chopped coriander, including stalks plus extra for garnish
  • 1 long red chilli, finely sliced
  • 6.10 gm fish sauce
  • 1 juice of 1 lime
  • 1 fresh makrut lime leaf, very finely sliced
  • Steamed jasmine rice, to serve
Instructions:
  • Heat a large saucepan over high heat with a lid on. Add 1 cup of water and all the mussels. Steam with the lid on for 5 minutes.
  • Heat vegetable oil in a separate frying pan or wok over high heat. Stir in green curry paste, garlic, lemongrass, and palm sugar. Cook for a few minutes, stirring occasionally.
  • Lower the heat and add coconut milk, chili, coriander, and fish sauce. Let it cook for another minute, stirring well to mix everything together.
  • After the mussels have opened and are cooked, transfer them along with the pan juices into the coconut milk mixture. Mix well to combine. Stir in the lime juice, then taste. The dish should be perfectly balanced with saltiness, heat, sweetness, and tanginess.
  • Plate the mussels by generously spooning over them a ladle of flavorful broth, and elegantly top with fresh coriander, fragrant makrut lime leaf, and a side of steamed jasmine rice.

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