Mussels with coconut milk and lemon grass



Ingredients 10
Servings 4
Time

Ingredients

  • 400
    ml
    coconut milk
  • 400
    ml
    water
  • 10
    ml
    chicken or vegetable stock powder
  • 3
    cloves garlic sliced
  • 2
    fresh stalks lemon grass
  • 2
    red chillies, slit to release flavour
  • 1
    lemon, juice
  • 45
    ml
    fish sauce
  • 45
    ml
    chopped fresh coriander
  • 2
    kg
    fresh mussels on the shell, cleaned thoroughly
 

Method

 
Place all ingredients, except coriander and mussels, in a large saucepan.
Bring mixture to boil.
Reduce heat and simmer, partially covered, for about 5 minutes.
Bring back to boil and add coriander and mussels.
Cook for 5 to 8 minutes, or until mussels have opened.
Discard any mussels that have not opened during cooking.
Serve garnished with extra fresh coriander.
 

Read more on: fish/seafood
 

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