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Fragrant coconut mussels

So simple, so delicious!
4
15M
10M
25M

To make this dish even faster, use ready-to-cook mussels, available from the seafood section of your supermarket.

Ingredients

Method

1.

0 0 2019-04-04T04:54:00Z 1 27 154 Pacific Magazines 1 1 180 14.0 Normal 0 false false false EN-AU JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:””; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Put water in a large saucepan or wok and bring to boil over high heat. Add mussels, cover and cook just enough to open the mussels, but not fully cook. Drain mussels and set aside.    

2.

0 0 2019-04-04T04:54:00Z 1 48 277 Pacific Magazines 2 1 324 14.0 Normal 0 false false false EN-AU JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:””; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Put oil in a preheated wok set over high heat. Add lemongrass and cook for a few minutes until fragrant. Add eschalot, garlic and coriander root. Cook for a further 2 minutes. Stir in coconut milk, kaffir lime and palm sugar and bring to a gentle simmer, then add fish sauce. Toss mussels in hot broth and cook for 1 minute.    

3.

0 0 2019-04-04T04:54:00Z 1 41 238 Pacific Magazines 1 1 278 14.0 Normal 0 false false false EN-AU JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:””; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Add pepper and toss through coriander stems and chilli. Taste broth and balance with more fish sauce, pepper or sugar. Take to the table and serve or divide the mussels and broth into individual serving bowls. Scatter over Vietnamese mint and reserved coriander leaves to serve.    

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