Lemongrass & chilli mussels in a fragrant coconut broth

Recipes / Soups

This sensational lemongrass & chilli mussels in a fragrant coconut broth from MasterChef All Stars contestant Dani Venn is absolutely delicious.

Recipe «Lemongrass & chilli mussels in a fragrant coconut broth» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 1 kg fresh mussels, scrubbed and de-bearded, 1 tsp vegetable oil, 2 tbsp Thai green curry paste, 1 tsp chopped garlic, 1 tbsp chopped lemongrass , 1 tsp finely chopped palm or brown sugar, 2/3 cup lite Coconut milk, 1 tbsp chopped coriander, including stalks plus extra for garnish , 1 long red chilli, finely sliced, 1 tsp fish sauce, 1 juice of 1 lime, 1 fresh kaffir lime leaf, very finely sliced, Steamed jasmine rice, to serve.

Ingredients:

  • 1 kg fresh mussels, scrubbed and de-bearded 
  • 1 tsp vegetable oil 
  • 2 tbsp Thai green curry paste 
  • 1 tsp chopped garlic 
  • 1 tbsp chopped lemongrass 
  • 1 tsp finely chopped palm or brown sugar 
  • 2/3 cup lite Coconut milk 
  • 1 tbsp chopped coriander, including stalks plus extra for garnish 
  • 1 long red chilli, finely sliced 
  • 1 tsp fish sauce 
  • 1 juice of 1 lime 
  • 1 fresh kaffir lime leaf, very finely sliced 
  • Steamed jasmine rice, to serve 

Instructions

  1. Place a large saucepan that has a fitted lid over high heat, add 1 cup of water and all of the mussels. Place lid on saucepan and steam for 5 minutes.
  2. Meanwhile, add vegetable oil to a separate frying pan or wok over high heat, once hot add green curry paste, garlic, lemongrass and palm sugar and cook for a few minutes, stirring occasionally.
  3. Reduce heat to low, add coconut milk, chilli, coriander and fish sauce and cook for a further minute, stirring to combine
  4. Once mussels have opened and are cooked, add mussels and the water from the frypan into the coconut milk mixture. Toss well to combine, Add lime juice, stir and taste. It should be a little salty, hot, sweet and sour.
  5. Serve mussels with a soup ladle of broth and garnished with coriander and kaffir lime leaf and steamed jasmine rice.