- 1 kg Fresh Mussels, debearded.
- 2 Teaspoon Coconut Oil
- A thumb-sized piece of Ginger, roughly chopped
- 2 Cloves of garlic peeled, roughly chopped
- 4 Spring Onions, sliced
- 2 Sticks of Lemongrass
- 1 x 400 ml Tin of Reduced Fat Coconut Milk
- 1 Tablespoon Fish Sauce
- 5ml Brown Sugar
- 1 Fresh Red Chilli, finely chopped
- 1 Lime
- ½ a Bunch of Fresh Coriander
- Wash the mussels thoroughly, discarding any that aren’t tightly closed. Set aside
- Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, spring onions and lemongrass and sauté for 1 minute.
- Add the coconut milk, fish sauce, brown sugar, chilli, and lime juice, bring the pot to a boil.
- When the coconut milk is boiling, add the mussels. Steam the mussels for 5 minutes, or until they’ve all opened and are cooked. Discard any unopened mussels.
- Finish with a squeeze of lime juice and chopped coriander
- Serve with cripy fries and or crusty bread
CHEF’S TIP: To check if your mussels are fresh, wash the mussels thoroughly, discarding any that aren’t tightly closed then tap any open mussels and discard those that don’t close.
Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development. @kimberly_wood_food_stylist