Mussels with coconut milk and lemon grass

4 servings By Food24
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Tap for method

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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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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