Mussels steamed with Coconut Milk, Ginger, Lemongrass and Coriander
( SERVES 4 )
Dipping your spoon into this fragrant broth is a truly satisfying experience.
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|2 tbsp||Peanut oil|
|1 knob||Root ginger|
|400 ml||Coconut milk|
|1 to taste||Salt|
|1 handful||Coriander leaves|
- Scrub the mussels thoroughly under cold running water, then tug off the beards by pulling them down towards the tip of the mussel. Discard any dead or broken mussels.
- Chop the garlic, then put into a wok with the peanut oil over a low heat.
- Bash the root-end of the lemongrass with the back of a heavy knife and slice the ginger(peeled) thinly. Add both to the wok.
- Stirfry until fragrant - about 2-3 minutes - then add the beer and coconut milk. Bring to a simmer, then add the mussels and cover tightly with a lid.
- Steam for 2-3 minutes until they open, then use a slotted spoon to transfer the mussels to a serving dish.
- Turn up the heat and let the sauce simmer. Check the seasoning and add salt if necessary.
- Pour the sauce over the mussels and scatter the coriander over the top.