Coconut and Coriander Mussels – Jess's Underground Kitchen
Feast on my fragrant asian-inspired mussels! Mussels are cheap and readily available in most supermarkets. Crusty bread is a must to soak up all of the lovely coconut broth. Even my fussy boyfriend...
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Cooking tools:
- Microplane
- Citrus press
- Garlic press
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Mixing bowl
- Serving bowl
Ingredients
- 2 teaspoons coconut oil
- 1 stalk fresh lemongrass, outer leaves removed and lightly bruised
- 2 large fresh red chillies, thinly sliced
- 1 thumb-sized piece fresh ginger, thinly sliced
- 2 cloves garlic, crushed
- 200ml coconut milk
- 1 tablespoon fish sauce
- zest and juice of 1 lime
- 1.5kg fresh green-lipped mussels, scrubbed and debearded
- handful fresh coriander leaves, roughly chopped
- 1 teaspoon sesame oil
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