Mussels in a coconut broth
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Serves:     people
Notes from Anna
  • Mussels are a wonderfully versatile shellfish and an ideal choice when time is short. They are so quick to cook and much easier to serve up than most people realise, making them an excellent choice for an elegant starter or a light supper.


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  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when gently tapped. De-beard the mussels and give them another quick rinse to remove any little pieces of shell.
  2. Peel and slice the garlic. Peel and roughly chop the ginger. Remove the woody outer layer of the lemon grass and finely slice.
  3. Wash, deseed and roughly chop the chilli. Wash the coriander, reserve some leaves for garnishing and roughly chop the rest. Wash the spring onions, top and tail and roughly slice.
  4. Put the garlic, ginger, lemon grass, chilli, coriander and spring onions into a food processor or blender. Add the juice of half a lime and the fish sauce and blitz to a paste.
  5. Warm a wok or large pan with a lid. Add the olive oil and fry the paste for 3 minutes, stirring frequently to prevent it sticking to pan.
  6. Add the coconut milk and mussels. Put the lid on and steam the mussels for 3-4 minutes or until all the mussels have opened. Discard any mussels that remain closed.
  7. Squeeze the remaining lime juice over the mussels and scatter with the reserved coriander leaves . Serve immediately with warm crusty bread.

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