Coconut Milk, Lemongrass & Chilli Mussels

Coconut Milk, Lemongrass & Chilli Mussels – very Asian, very me; eaten with French bread and mayo – very Western, very Dunster.. 🙂

It’s been a long time since we had fresh mussels and this is my own made up recipe.. 🙂

Ingredients:

2 kg fresh mussels, cleaned with beards removed
1 leek, white and light green parts only, finely sliced
100g baby carrots, sliced in rounds
1 small onion, peeled, halved and sliced
2 heaped tbsp coconut milk
150 ml water
1 tbsp fish sauce (nampla) or light soysauce
1 tsp salt or to taste
2 double-leaved kaffir lime leaves
a handful of fresh coriander leaves, finely chopped

Ingredients to be blended into Paste:

3 cloves garlic, peeled
2 shallots, peeled, roughly chopped
1 lemongrass, outer leaves removed, use white n light green parts only, finely chopped
2-3 chillies, stalks removed, roughly chopped
2 tbsp vegetable oil

timetable

recipe

Serves	2-3
Prep time	10 mins
Cook time	11 mins
Total time	21 mins

21mins

total time

Preparation:

Put mussels in cold tap water to refresh them, rinse and change water a few times to ensure that grit and sand are removed, tap mussels to close them and ensure freshness.
Heat a large deep pot on low, with abt 2 tbsp vegetable oil, add blended paste and onion. Stirfry till onion’s translucent and paste becomes fragrant, abt 5 mins.
Add in coconut powder and fry for a min.
Then add in leek and carrot, fish sauce, kaffir lime leaves and salt, and stir to mix evenly.
Scoop mussels and add in, handfuls at a time, stirring to mix with ingredients in pot.
Add in water, increase heat to high, close lid and let it all cook for another 5 mins.
Sprinkle with coriander leaves and serve immediately with fresh french bread and salad.

I had mine with lots of mussels coconut milk sauce, dunked bread and Dunster had his mussels dry on bread with mayo.. We both had our delish mussels with lots of tiny homegrown yellow tomatoes.. 🙂