About
Delicious, versatile and easy to make!
Serves 2
2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemon grass, trimmed (outer layers removed) and finely chopped
1 serrano chile, seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well & de-bearded
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon fish sauce, or to taste
1/2 cup whole cilantro leaves
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Emo Chick favorited Spicy Coconut Mussels With Lemongrass
11 Mar 20:56
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Jacqueline W. favorited Spicy Coconut Mussels With Lemongrass
17 Feb 22:25
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mowi m. favorited Spicy Coconut Mussels With Lemongrass
16 Feb 16:53
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Elliott S. published her project Spicy Coconut Mussels With Lemongrass
08 Aug 17:14
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Step 1
Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
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Step 2
Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Finish with a generous sprinkling of fresh cilantro. Add lemon or lime wedges on the side.
Serve with crusty French loaf to help soak up the juices.A good, crisp white wine pairs nicely with this dish.
