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Home Mussels in coconut milk with lemongrass and red chili

Mussels in coconut milk with lemongrass and red chili

Mussels Asian Quick Seafood Coconut Main course For sharing

Mussels don't always have to be in white wine. With coconut milk, lemongrass and a splash of fish sauce you can lift this seasonal favorite to a whole new level, without needing a culinary degree. Choose good mussels from your fishmonger or supermarket, because fresh quality shows up directly in the result. This recipe is on the table in under thirty minutes and guarantees a moment to savor.

Recipe

Mussels in coconut milk with lemongrass and red chili

Delicious mussels steamed in a bath of coconut milk, lemongrass and red chili. Quick to make, impressive on the table and perfect for sharing.

Course	Main course
Kitchen	Asian-inspired
Servings	2 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Mussel pan with lid
Sharp knife
Cutting board
Grater
Ladle

Ingredients

2 kg fresh mussels
400 ml coconut milk (full-fat can)
2 stalks lemongrass
1 red chili
3 cloves garlic
2 cm fresh ginger
2 tbsp fish sauce
Juice of 1 lime
Handful fresh coriander
Neutral oil (e.g. sunflower oil)
Baguette or steamed rice, to serve

How to make mussels in coconut milk with lemongrass and red chili?

Rinse the mussels thoroughly under cold running water. Remove any broken shells and pull off the beards. Discard mussels that don't close when you tap them gently.
Slice the lemongrass stalks lengthwise and bruise them with the flat side of a knife to release the flavor. Cut the red chili into rings, finely chop the garlic and grate the ginger.
Heat a splash of neutral oil in the mussel pan over medium heat. Sauté the garlic, ginger, red chili and lemongrass for two minutes until fragrant.
Add the coconut milk along with the fish sauce and the lime juice. Stir well and bring the liquid to a boil.
Add the mussels to the pan and put the lid on. Steam the mussels over high heat for five to seven minutes. Give the pan a good shake halfway through.
Check that all the mussels have opened. Discard any mussels that remain closed.
Divide the mussels among deep plates or serve them straight from the pan at the table. Scatter fresh coriander over them and add a lime wedge. Serve with a baguette or steamed rice to dip into the creamy broth.

Cooking mode Prevents your screen from going to sleep

A good mussel pan is not an unnecessary luxury here. You need a pan that's large enough for all the mussels, seals well and distributes heat evenly. That way the mussels open nicely and evenly, and the broth stays pleasantly warm when you put it on the table. You really notice the quality in the final result.

Just put the pan on the table and let everyone help themselves. Place a large bowl for the empty shells, cut the bread into thick slices and make sure there are plenty of lime wedges. This is exactly the kind of meal where the table gets a bit messy and the conversations last the longest. That's how it should be.

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