Spiced Coconut Mussels
Inspired by the flavours of Thailand, these fragrant mussels are cooked in a sauce of coconut milk, garlic, ginger, and chilli which creates a lovely balance to the sweet meat of the mussels.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 125 mL water
- 375 mL fish stock
- 25 g fresh ginger, thinly sliced
- 1 small red chilli, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 curry leaf
- 50 g shallots, thinly sliced
- ½ tbsp fish sauce
- ½ tsp lemon rind, finely grated
- 1 tsp lemon juice
- 125 mL coconut milk
- 1 kg mussels
- ½ cup coriander leaves, chopped
How do I make it?
- Add water and stock to a large saucepan with ginger, chilli, garlic, curry leaf, shallots, fish sauce, lemon juice and rind, and coconut milk and bring to the boil. Reduce heat and simmer, covered, for 20 minutes.
- Add mussels and simmer, covered for 5 minutes, or until the mussels open.
- Serve mussels in bowls, with the cooking liquid poured over. Garnish with coriander leaves.
TOP TIPS
- Dial the spiciness up or down by either including or removing the seeds from the chilli.
