Thai Coconut Mussels
Delicious fresh mussels in a Thai style broth with coconut and samphire.
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Ingredients
- 1 tablespoon vegetable oil
- 4 shallots
- 4 cloves garlic
- 1 red chilli
- 2 sticks lemongrass
- 400 ml coconut milk
- 600 ml vegetable stock
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- 1 kilograms mussels
- 200 grams samphire
- 20 grams fresh mint
- 20 grams fresh basil
- 20 grams fresh coriander
Instructions
- Peel and finely chop the shallots and garlic. Finely chop the chilli. Bruise the lemongrass with your knife but keep whole.
- Put the vegetable oil in a large pan over a medium heat. Add the shallots, garlic, chilli and lemongrass. Cook for 3-4 minutes until softened.
- Add the stock and coconut milk, along with the fish sauce and palm sugar. Bring to the boil then reduce to a simmer for 10 minutes.
- Prepare your mussels. Tap any open mussels with your fingers. If they don’t close, discard them. Clean your mussels under fresh running water.
- Tip the mussels and samphire into your broth. Put a lid on and cook for 5-7 minutes, until the mussels have opened. Add the finely chopped basil, mint and coriander and serve immediately.
Video
Nutrition Facts
Thai Coconut Mussels
Amount per Serving
Calories
385
% Daily Value*
Fat
27
g
42
%
Saturated Fat
19
g
119
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
36
mg
12
%
Sodium
2387
mg
104
%
Potassium
886
mg
25
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
19
g
38
%
Vitamin A
1444
IU
29
%
Vitamin C
34
mg
41
%
Calcium
98
mg
10
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
