Coconut Milk Mussels with Crusty Bread
Ingredients
- 1200 g fresh mussels
- 400 ml coconut milk
- 3 garlic cloves
- 20 g fresh ginger
- 1 lemongrass stalk
- 1 lime
- 20 g fresh coriander
- 1 crusty sourdough loaf
Nutrition (per serving)
- Calories
- 606 kcal
- Protein
- 24 g
- Carbohydrate
- 68.2 g
- of which sugars
- 4.3 g
- Fat
- 24.1 g
- of which saturates
- 18.2 g
- Fibre
- 5.6 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Scrub the mussels under cold running water, remove any beards and discard any that remain open after a sharp tap.
- 2
Finely slice the garlic and ginger. Bash and finely chop the lemongrass.
- 3
Heat a splash of oil in a very large saucepan over a medium heat. Soften the garlic, ginger and lemongrass for 2 minutes.
- 4
Turn the heat to high, tip in the mussels and pour over the coconut milk. Cover tightly and steam for 4–5 minutes, shaking the pan halfway, until all the mussels have opened. Discard any that remain closed.
- 5
Squeeze over the lime juice and scatter with fresh coriander. Serve straight from the pot with thick slices of crusty bread.
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