500 g mussels
2 tbsp sesame oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
2 cm piece ginger, peeled and finely sliced
1/2 bunch fresh coriander (including roots) well washed, reserve a few leaves to garnish
1/2 lemon, zest only
2 stalks lemon grass, bashed
284 ml tub fresh fish stock
1 tsp fish sauce
salt and freshly ground black pepper
200 ml coconut milk
2 tbsp sesame oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
2 cm piece ginger, peeled and finely sliced
1/2 bunch fresh coriander (including roots) well washed, reserve a few leaves to garnish
1/2 lemon, zest only
2 stalks lemon grass, bashed
284 ml tub fresh fish stock
1 tsp fish sauce
salt and freshly ground black pepper
200 ml coconut milk
method
1. Clean the mussels by scraping off any barnacles, detaching any beards and scrubbing the shells. Discard any open mussels that do not close when lightly tapped. Put to one side in a bowl of salted cold water.
2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft, add the ginger, coriander, lemon zest and lemon grass, sweat out for 2-3 minutes.
3. Add the fish stock and fish sauce to the pan, then reduce gently. Season to taste.
4. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the coconut milk and serve immediately sprinkled with the coriander leaves.
2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft, add the ginger, coriander, lemon zest and lemon grass, sweat out for 2-3 minutes.
3. Add the fish stock and fish sauce to the pan, then reduce gently. Season to taste.
4. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the coconut milk and serve immediately sprinkled with the coriander leaves.
serving amount
serves 4 - 6
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