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Spiced Mussels in a Coconut Broth

cook 20 mins
  • 1 tablespoon vegetable oil
  • 1 shallot, finely chopped
  • 1 garlic clove, sliced
  • 1 red chilli, chopped
  • 2 lime leaves, shredded
  • 125 ml (4 fl oz) coconut milk
  • 125 ml (4 fl oz) water
  • 1 lemon grass stalk
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon soft brown sugar
  • 1 kg (2 lb) mussels, scrubbed
  • handful of fresh coriander, chopped
  • Heat the oil in a large saucepan, add the shallot and cook for 2 minutes. Stir in the garlic, chilli and lime leaves and cook for 1 minute more. Pour in the coconut milk and the measurement water, add the lemon grass, fish sauce and sugar and leave to simmer for 10 minutes.
  • Add the mussels, cover and cook for 3–5 minutes until the mussels are open, discarding any that do not open. Scatter over the coriander to serve.
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