Coconut and Coriander Mussels

Coconut and Coriander Mussels

Feast on my fragrant asian-inspired mussels! Mussels are cheap and readily available in most supermarkets. Crusty bread is a must to soak up all of the lovely coconut broth. Even my fussy boyfriend became a mussel convert after trying this dish.

Makes: 4 serves
10 minutes to prep; 10 minutes to cook

Paleo | Dairy-free | Gluten-free 

2 teaspoons coconut oil

1 stalk fresh lemongrass, outer leaves removed and lightly bruised

2 large fresh red chillies, thinly sliced

1 thumb-sized piece fresh ginger, thinly sliced
2 cloves garlic, crushed

200ml coconut milk

1 tablespoon fish sauce

zest and juice of 1 lime

1.5kg fresh green-lipped mussels, scrubbed and debearded
handful fresh coriander leaves, roughly chopped
1 teaspoon sesame oil

Method:  Heat the oil in a large frying pan over a medium heat. Add the lemongrass, chilli, ginger and garlic and cook for 2–3 minutes, stirring often. Add the coconut milk, sh sauce, and lime zest and juice, and bring to the boil.

Discard any mussels that aren’t tightly closed, or don’t close with a gentle tap. Add the mussels to the pan, cover and steam for 5 minutes, or until opened. Discard any unopened mussels. Garnish with coriander, drizzle with sesame oil and serve with warm, crusty (gluten-free) bread.