Mussels with Coconut

Mon, 29 July 2024

Ingredients

?1 kg mussels, cleaned?
?1 shallot (sliced thinly)
?1cloves of garlic?(sliced)
50 ml water
1tbsp spice paste
?Handful of fresh coriander?(chopped)
?1 stick of lemongrass?(bruised)
?1 fresh red chilli?or Birds Eye chili (sliced)
?1 tablespoon rapeseed oil?
?1 x 400 ml tin of coconut milk?
1 teaspoon of fish sauce
1 tsp brown sugar
1 lime?leaf

Method:

1.?Wash the mussels thoroughly, discarding any that are not tightly closed.?

2.?Trim and finely slice the spring onions. Peel and slice the garlic, ginger and shallot. Chop the coriander and bruisethe lemongrass, followed by the chilli finely sliced.

3.?In a wide saucepan or wok, heat a little rapessed oil and add and sauté the shallot, garlic, ginger, lemongrass and most of the red chilli for around 5 minutes.?

4.?Add the coconut milk and fish sauce and bring to the boil. At this point add the mussels and spring onion and-cover the pan.

5.?Steam the mussels for 2 minutes, or until they've all opened and are cooked. Discard any unopened mussels.?

6.?Finish with a squeeze of lime juice. Sprinkle with coriander leaves and the remaining chilli to serve.

Served with milk bread