- 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
Mussels with Lemon Grass, Chilli and Ginger
24 people
20 min
Nutrition per serving
-
kcal472kcal
-
protein17g
-
iron4mg
-
carbs60g
Ingredients
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
Method
Copy TextPut 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.
The Quality Mark & You
Learn moreMethod
Copy TextPut 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.
Serving Suggestions
To serve, top with coriander and scallions and serve with bread.
Mussels with Lemongrass, Chilli and Ginger
Review
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