Fragrant mussels in coconut and lemongrass broth

Recipes / Fish

Beer is the secret ingredient in this fragrant seafood broth.

Recipe «Fragrant mussels in coconut and lemongrass broth» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 eschalots, 2 cloves garlic, 2 stalks lemongrass, 2 long red chillies,, 1/4 tsp ground turmeric , 80ml peanut or vegetable oil, 2 x 1 tbsp blocks palm sugar, 2 tbsp fish sauce , 330ml Asian beer, 8 kaffir lime leaves, 2kg pot-ready black mussels, 400g can light coconut cream, 1/2 cup Thai basil or coriander leaves, Fried Asian shallots and, Lime cheeks, to serve.

Ingredients:

  • 4 eschalots 
  • 2 cloves garlic 
  • 2 stalks lemongrass 
  • 2 long red chillies, 
  • 1/4 tsp ground turmeric 
  • 80ml peanut or vegetable oil 
  • 2 x 1 tbsp blocks palm sugar 
  • 2 tbsp fish sauce 
  • 330ml Asian beer 
  • 8 kaffir lime leaves 
  • 2kg pot-ready black mussels 
  • 400g can light coconut cream 
  • 1/2 cup Thai basil or coriander leaves 
  • Fried Asian shallots and 
  • Lime cheeks, to serve 

Instructions

  1. Peel eschalots and garlic, then cut in half. Cut the white part from the lemongrass and roughly chop. Cut chillies in half lengthwise and roughly chop. Using a food processor, process eschalots, garlic, lemongrass, chillies, turmeric and oil to a paste.
  2. Transfer paste to a large saucepan and place over medium heat. Cook, stirring continuously, for 8 minutes or until fragrant. Add palm sugar and fish sauce, and stir for 2 minutes or until sugar dissolves. Add beer and lime leaves, and bring to the boil. Add mussels and cover the pan with a lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open.
  3. Using a slotted spoon or tongs, divide opened mussels among bowls; cook any unopened mussels in the broth for a few more minutes or until they open, then add to bowls. Add coconut cream to the broth and bring to a simmer. Ladle broth over mussels and scatter with Thai basil leaves and fried shallots. Serve mussels immediately with lime cheeks.