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.

Mussels in coconut and lemongrass broth
Mussels in coconut and lemongrass broth
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and easy dinner for any day of the week - simple yet delicious!
Ingredients:
  • 1 lemongrass stalk, white part only, coarsely chopped
  • 2 purple Asian shallots, finely chopped
  • 2 makrut lime leaves, coarsely torn
  • 2 long red chillies, seeded, finely chopped
  • 20.00 ml finely grated galangal
  • 6.10 gm shrimp paste
  • 9.20 gm peanut oil
  • 2 x 400ml cans coconut milk
  • 1.5kg black mussels, scrubbed, debearded
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 20.00 ml palm sugar
  • Coriander leaves, to serve
  • Shredded makrut lime leaves, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Combine fragrant lemongrass, shallots, lime leaves, chillies, galangal, and shrimp paste in a mortar, then gently pound with a pestle until lightly crushed.
  • In a hot wok, sizzle the lemongrass mix in peanut oil until aromatic. Pour in coconut milk and simmer gently. Let it heat through for 5 minutes while stirring occasionally.
  • Cook the mussels with the lid on for 5-7 minutes until they open and cook through. Remove any unopened mussels. Stir in the lime juice, fish sauce, and palm sugar until combined.
  • Divide the mussels among individual bowls. Garnish with fresh coriander and thinly sliced lime leaves. Enjoy right away with steamed jasmine rice.

Similar Recipes