mussels in a coconut broth
How to make mussels in a coconut broth recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon vegetable oil
1 shallot, finely chopped
1 garlic clove, sliced
1 red chilli, deseeded and chopped
2 lime leaves, shredded
125 ml (4 fl oz) coconut milk
125 ml (4 fl oz) water
1 lemon grass stalk
1 tablespoon Thai fish sauce
1 tablespoon soft brown sugar
1 kg (2 lb) live mussels, scrubbed and debearded
handful of chopped fresh coriander, to serve
Method:
Heat the oil in a large saucepan, add the shallot and cook for 2 minutes. Stir in the garlic, chilli and lime leaves and cook for 1 minute more. Pour in the coconut milk and the measurement water, add the lemon grass, fish sauce and sugar and leave to simmer for 10 minutes.
Add the mussels, cover and cook for 3–5 minutes until the mussels are open, discarding any that remain closed. Scatter over the coriander to serve.
For spicy wok-roasted mussels, heat 1 tablespoon vegetable oil in a large wok, add 1 tablespoon Thai green curry paste and cook for 1 minute. Add 1 kg (2 lb) live mussels, scrubbed and debearded, and cook for 1 minute.
Pour over 50 ml (2 fl oz) coconut milk, cover and cook for 2 minutes more until the mussels are open, discarding any that remain closed. Scatter over 1 chopped spring onion, a handful of chopped fresh coriander and 1 tablespoon lime juice to serve. Total cooking time 10 minutes.
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| mussels in a coconut broth |
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