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!

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
9 Ingredients

Difficulty: Easy
Steps: 2 steps
9 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 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.

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Name: One-Pot Lemongrass Coconut Mussels
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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)