Mussels in coconut and lemongrass broth

Cooking Soups Mussels in coconut and lemongrass broth

A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Wheat free
  1. Place the lemongrass, shallots, lime leaves, chillies, galangal and shrimp paste in a mortar and gently pound with a pestle until bruised.
  2. Heat the peanut oil in a wok over high heat. Add the lemongrass mixture and stir-fry for 2 minutes or until fragrant. Add the coconut milk and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until coconut milk is heated through.
  3. Add the mussels and cook, covered, for 5-7 minutes or until mussels open and are cooked through. Discard any unopened mussels. Add the lime juice, fish sauce and palm sugar and stir to combine.
  4. Spoon the mussels among serving bowls. Top with coriander and shredded lime leaves. Serve immediately with steamed jasmine rice.

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1 lemongrass stalk, white part only, coarsely chopped
2 purple Asian shallots, finely chopped
2 kaffir lime leaves, coarsely torn
2 long red chillies, seeded, finely chopped
1 tbsp finely grated galangal
1 tsp shrimp paste
2 tsp peanut oil
2 x 400ml cans coconut milk
1.5kg black mussels, scrubbed, debearded
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp palm sugar
Coriander leaves, to serve
Shredded kaffir lime leaves, to serve
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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