Ingredients

  • Serves 4 people
  • 1 kg mussels (scrubbed and cleaned)

  • 500 ml coconut milk

  • 200 ml water

  • 4 lemongrass stalks (cut into sections and bruised)

  • 1 5-cm piece of ginger (peeled and sliced)

  • 1 - 2 tsp fish sauce

  • 1 tsp sugar 

  • 1 tbsp vegetable oil

  • fresh coriander leaves (to garnish) 

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Recipe Courtesy of
Sarah Huang Benjamin

One-Pot Lemongrass Coconut Mussels

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This One-Pot Lemongrass Coconut Mussels recipe will bring you back to Thailand! Whip up a quick meal with just the use of one-pot, mussels, coconut milk, lemongrass stalks, and add some ginger! Mussels are perfect for quick meals since it is easy to cook, and they taste fabulous. Bring it up a notch by adding sugar, chilli, and fish sauce to your liking!
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare sauce

    • In a large pot, heat the oil over a medium heat.
    • Saute the lemongrass and ginger until fragrant. 
    • Stir in the coconut milk, water, fish sauce and sugar. Simmer for 10 minutes, to allow the flavours to infuse.
    Prepare sauce


  2. Cook the mussels

    • Add the mussels to the pot, and cover. Cook at a high heat for around 5 minutes, until all the mussels have opened up.
    • Discard any mussels that don’t open. Taste and adjust the seasoning with fish sauce.
    Cook the mussels


Plate and Serve!

Serve garnished with fresh coriander.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 1 kg mussels (scrubbed and cleaned)

    • 500 ml coconut milk

    • 200 ml water

    • 4 lemongrass stalks (cut into sections and bruised)

    • 1 5-cm piece of ginger (peeled and sliced)

    • 1 - 2 tsp fish sauce

    • 1 tsp sugar 

    • 1 tbsp vegetable oil

    • fresh coriander leaves (to garnish) 

    Nutrition
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