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Bookmark Recipe

Mussels with Lemon Grass, Chilli and Ginger

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

Method

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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Method

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.

Serving Suggestions

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

Mussels with Lemongrass, Chilli and Ginger

Mussels with Lemongrass, Chilli and Ginger