Thai-style Mussels
This aromatic and flavorful Thai-inspired coconut seafood stew is a delightful treat for your taste buds. The blend of lemongrass, ginger, garlic, and coconut milk creates a rich and fragrant broth that perfectly complements the tender mussels and prawns. With a touch of heat from green and red chillies, a splash of lime juice, and a sprinkle of fresh coriander, this dish is a wonderful balance of spicy, tangy, and savory flavors. Serve piping hot with crusty bread to soak up every last drop of the delicious broth.
— Constant Cookbook
Ingredients
- 2kg mussels , cleaned
- 6 spring onions , roughly chopped
- 2 lemongrass , woody outer layers removed and roughly chopped
- a thumb-sized piece ginger , roughly chopped
- 2 garlic cloves , roughly chopped
- 4 green chillies , roughly chopped
- a large bunch coriander with roots
- groundnut oil
- 400ml tin coconut milk
- 2 tbsp fish sauce
- 1 lime , juiced
- 1 red chilli , finely sliced
Instructions
- Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
- Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
- Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.
Yield
Serves 4
Nutrition
- Calories: 476 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 30 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.1 milligram of sodium
Comments
No comments found.