Ingredients
- 2 kg mussels
- 1 lime (zest of)
- 2 lemongrass stalks (chopped in 2cm lengths and bruised)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 can (800 ml) coconut milk (See not in description)
- 1 tablespoon sesame oil
- 2 garlic cloves, chopped finely
- 1 chilli pepper (long red chilli, chopped finely)
- 1 small yellow onion, sliced finely
- Fresh coriander and sliced red chilli, to serve
How to Make
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Step 1: Wash and de-beard the mussels.
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Step 2: Place the lime zest, lemongrass, fish sauce, soy sauce and coconut milk in a saucepan and simmer for 5-10 minutes to infuse the flavours.
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Step 3: Meanwhile, heat the sesame oil in large pot add the garlic, chilli and onion and quickly sauté, until fragrant and soft.
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Step 4: Add the cleaned mussels, cover and steam until shells open, removing open mussels as you go. Do not use any mussels that do not open.
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Step 5: Place the mussels and onion mixture into serving bowls.
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Step 6: Remove lemongrass from the heated coconut milk and pour the mixture over mussels.
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Step 7: Top with coriander and sliced red chilli to serve. Serves 2 as a main.
We hope you enjoy this recipe!
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