Mussels with Lemon Grass, Chilli and Ginger


  • 1kg mussels, scrubbed and de-bearded
  • 2 sticks of lemongrass, trimmed and finely chopped
  • 4 kaffir lime leaves, shredded
  • 1 red chilli, chopped
  • 5cm ginger, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teasp. turmeric
  • Pinch of brown sugar
  • 1 teasp. fish sauce
  • Zest and juice of one lime
  • 400ml tin of coconut milk

To Serve

  • Scallions
  • Fresh coriander
  • Crusty bread


Put the lemongrass, kaffir lime leaves, chilli, ginger, garlic, turmeric, pinch of brown sugar, fish sauce, zest and juice of lime into a mini blender and whizz together, add 2 tablespoons of water and blend to a paste.


Transfer the paste and the coconut milk in to a large saucepan and cook on a low-medium heat for 5 minutes.


Add the mussels into the sauce, cover and cook over a medium-high heat for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.

Mussels with Lemongrass, Chilli and Ginger

Mussels with Lemongrass, Chilli and Ginger

Serving Suggestions

To serve, top with coriander and scallions and serve with bread.