2 weeks Ago By Delicious. team
Ingredients 1kg whole mussels (in their shells), cleaned 100g unsalted butter 2 onions, chopped 2 red bird’s eye chillies, deseeded and finely chopped 30g fresh ginger, peeled and finely grated 4 large garlic cloves, finely chopped 2 lemongrass stalks, split lengthways and lightly bruised 150ml dry white wine 250ml fish stock 400ml tin full-fat coconut milk 2 tbsp coconut cream Juice 1 lime, to taste 3 tbsp chopped coriander leaves Method Clean the mussels under cold running water – give any open ones a firm tap against the worksurface and discard any that don’t close. Melt the butter in a large saucepan over a very low heat. Add the onions, chillies, ginger, garlic and lemongrass, cover the pan, then cook for 15 minutes to soften without colouring.
Add the wine, turn the heat to medium and reduce the liquid by half. Pour in the stock and bring the liquid to the boil, then tip in the mussels. Increase the heat to high, cover and cook for 5-7 minutes until the shells have opened.
Discard the lemongrass. Recipe continues after advertising Advertisement Whisk the coconut milk and coconut cream until smooth, then pour it into the broth and bring to a simmer. Season with salt and black pepper, sharpen with lime juice and stir in the coriander leaves before serving.
Recipe from April 2025 Issue Nutrition Buy ingredients online Recipe By: Roopa Gulati Published: 17 Apr 25 Updated: 17 Apr 25 Subscribe Fancy getting a copy in print? Related recipe collections Rate & review Rate You must be logged in to rate a recipe, click here to login . Reviews You must be logged in to post a comment..
