Mussels in coconut and lemongrass broth

Mussels in coconut and lemongrass broth


A fresh and scrumptious meal can be enjoyed any day of the week - be stimulated by this easy dinner that is on the desk in minutes.

The ingredient of Mussels in coconut and lemongrass broth

  1. 1 lemongrass stalk, white part handiest, coarsely chopped
  2. 2 purple Asian shallots, finely chopped
  3. 2 kaffir lime leaves, coarsely torn
  4. 2 lengthy pink chillies, seeded, finely chopped
  5. 1 tablespoon finely grated galangal
  6. 1 teaspoon shrimp paste
  7. 2 teaspoons peanut oil
  8. 2 x 400ml cans coconut milk
  9. 1.5kg black mussels, scrubbed, debearded
  10. 2 tablespoons lime juice
  11. 1 tablespoon fish sauce
  12. 1 tablespoon palm sugar
  13. Coriander leaves, to serve
  14. Shredded kaffir lime leaves, to serve
  15. Steamed jasmine rice, to serve

The instruction how to make Mussels in coconut and lemongrass broth

  1. Place the lemongrass, shallots, lime leaves, chillies, galangal and shrimp paste in a mortar and gently pound with a pestle until bruised.
  2. Heat the peanut oil in a wok over excessive warmness. Add the lemongrass aggregate and stir-fry for two minutes or until fragrant. Add the coconut milk and bring to a simmer. Reduce heat to medium and prepare dinner, stirring from time to time, for 5 mins or until coconut milk is heated thru.
  3. Add the mussels and prepare dinner, blanketed, for 5-7 minutes or until mussels open and are cooked through. Discard any unopened mussels. Add the lime juice, fish sauce and palm sugar and stir to combine.
  4. Spoon the mussels among serving bowls. Top with coriander and shredded lime leaves. Serve without delay with steamed jasmine rice.

Nutritions of Mussels in coconut and lemongrass broth

fatContent: 441.672 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 30 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 18 grams protein
sodiumContent: 23 milligrams cholesterol


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