Coconut Mussel Salad - Cuisine Magazine - From New Zealand to the World
Coconut Mussel Salad with lemongrass and lime—quick, easy, and full of tropical flavor for a refreshing meal.
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Ingredients
- 1 tablespoon vegetable oil
- 1 shallot, thinly sliced
- 1 stalk lemongrass
- 2 makrut (kaffir) lime leaves
- pinch chilli flakes
- 1⁄4 cup water or fish stock
- 1 & 1⁄2kg mussels (approx 30), scrubbed
- 1⁄4 cup coconut cream
- grated zest and juice 1 lime
- 2 tablespoons fish sauce
- 1 red chilli, finely sliced
- 1⁄2 green papaya (pawpaw) or mango, peeled and julienned
- 1⁄2 cucumber, julienned
- 1 punnet cherry tomatoes, halved
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