Bookmark Recipe

Mussels with Lemon Grass, Chilli and Ginger

Name: Mussels with Lemon Grass, Chilli and Ginger
Cook time: 20 min
Yield: 24
Ingredients: 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; Scallions; Fresh coriander; Crusty bread

This fragrant Asian flavoured dish works as either a starter or a main course.

24 people

20 min

Nutrition per serving

kcal

472kcal
protein

17g
iron

4mg
carbs

60g

Ingredients

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

Main

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.

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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.

Serving Suggestions

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