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.