Mussels in coconut and lemongrass broth

Recipes / Soups

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.

Recipe «Mussels in coconut and lemongrass 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 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.

Ingredients:

  • 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 

Instructions

  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.