Thai Coconut Mussels
Tender Greenshell mussels cooked in a fragrant Thai-inspired mix of lemongrass, ginger, garlic, chilli, and finished with rich coconut cream. Perfect served with rice or steamed vegetables.
Ingredients
- 1kg Greenshell mussels, scrubbed and debearded
- 2 T oil
- 2 stalks lemongrass, chopped
- 2cm fresh ginger, chopped
- 1 fresh chilli, chopped
- 4 cloves garlic, chopped
- Salt & pepper
- ½ C water
- 1 C coconut cream
Method
- In a pan with a lid, heat the oil and add lemongrass, ginger, chilli, and garlic. Stir to release the aromas.
- Add water, salt, and pepper; stir to combine.
- Add the mussels, stir, then cover with the lid.
- Bring to a boil and cook until all mussels have opened, about 4-5 minutes.
- Remove the mussels and keep warm.
- Pour the coconut cream into the pan and boil until reduced by half.
- Pour the sauce over the mussels and serve with rice or vegetables.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Serves: 4
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