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Ingredients
- mussels 2 kg, cleaned
- spring onions 6, roughly chopped
- lemongrass 2 stems, woody outer layers removed and roughly chopped
- ginger a thumb-sized piece, roughly chopped
- garlic 2 cloves, peeled
- green chillies 4, roughly chopped coriander a large bunch with roots
- groundnut oil
- coconut milk 400ml tin
- fish sauce 2 tbsp
- lime 1, juiced
- red chilli 1, finely sliced
Method
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Step 1
Tap any open mussels and discard those that don’t close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it’s needed.
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Step 2
Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.
Nutritional Information
- Kcals 338
- Carbs 8.5g
- Protein 21.4g
- Fat 24.6g
- Salt 2.87g
- Saturates 15.4g
- Fibre 0.3g
