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)
Recipe Courtesy of Sarah Huang Benjamin
One-Pot Lemongrass Coconut Mussels
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!
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...
- Easy
- 10 min
- 20 min
- 10 min
- 2 steps
- 9 Ingredients
- Easy
- 2 steps
- 9 Ingredients
- 10 min
- 20 min
- 10 min
Instructions
-
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.
-
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.
Plate and Serve!
Serve garnished with fresh coriander.