Cooking mussels is one thing that is amazingly easy to cook, but I am often put off because of the amount of work involve with cleaning them. In Australia Sam and I discovered a brand of mussels that you can buy ‘pot ready’ which meant we cooked them quite often. Since moving to London however, we’ve gone back to scrubbing our life away to clean these monsters.
As an alternative to cooking mussels in white wine and cream, I like to add a asian touch by using coconut milk and lemongrass.
I know thai green mussels and laksa mussels have been done to death, but for some reason, this recipe is cleaner. Without the addition of curry, the coconut broth is almost cleansing and I always find myself scooping up a mussel shell of broth in between mussels.
Mussels cooked in fragrant lemongrass and coconut
Recipe adapted and inspired from Luke Nguyen’s Coconut King Prawns
- 1kg Mussels, debearded and cleaned
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 stalk of lemongrass, bashed
- 2 red Asian shallots, minced
- 250 ml (9 fl oz/1 cup) coconut milk
- 1/2 tsp freshly ground black pepper
- 4 corriander sprigs for garnish
- 1 red chilli, julienned
- 1 spring onion, finely chopped
In a large hot pan, saute the garlic, shallots, and lemongrass before adding coconut milk.
When the mixture comes to a boil, add the Mussels,and spring onion, cover with a lid and cook for 10 minutes or until the mussels have opened.
Add fish sauce to the broth to taste, before adding black pepper.
Serve garnished with corriander sprigs and slices of red chilli.
NB: When we cooked these mussels we split the shell before serving.