Mussels with coconut milk and lemon grass

Fairlady
4 servings
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Delicious seafood with coconut and lemon grass flavours.

By Food24 November 03 2009
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Ingredients (10)

400 ml coconut milk
400 ml water
10 ml stock powder — vegetable or chicken
3 garlic — cloves, sliced
2 lemongrass — stalk
2 red chilli — split
1 lemon juice
45 ml fish sauce
45 ml fresh coriander — chopped
2 kg mussels — on the shell, cleaned
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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.



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