Comforting Main Asian

Kaffir lime leaf and coconut mussels

Name: Kaffir lime leaf and coconut mussels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: /asian
Ingredients: 1 tbs sunflower oil; 2 eschalots, finely chopped; 2 garlic cloves, chopped; 4 kaffir lime leaves,; 2 thinly shredded; 1 tbs grated ginger; 2 tsp palm sugar or brown sugar, grated; 2 tsp fish sauce; 400ml can coconut milk; Juice of 1 lime; 1kg pot-ready mussels; 3 small red chillies, thinly sliced; 375g dry wheat noodles, cooked according to packet instructions; 1 bunch coriander, leaves picked

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by Warren Mendes

delicious. team

Oct 03, 2015

Sweet mussels go Thai-style with coconut, chilli and kaffir lime, with wheat noodles to soak up all of the delicious broth.

1 tbs sunflower oil
2 eschalots, finely chopped
2 garlic cloves, chopped
4 kaffir lime leaves,
2 thinly shredded
1 tbs grated ginger
2 tsp palm sugar or brown sugar, grated
2 tsp fish sauce
400ml can coconut milk
Juice of 1 lime
1kg pot-ready mussels
3 small red chillies, thinly sliced
375g dry wheat noodles, cooked according to packet instructions
1 bunch coriander, leaves picked

Method

1.

Heat the oil in a large saucepan with a lid over medium heat. Cook eschalot, stirring, for 2-3 minutes until softened. Add garlic, whole kaffir lime leaves and ginger, and cook for 1-2 minutes until fragrant. Add the palm sugar, fish sauce, coconut milk and lime juice, and bring to a simmer. Add the mussels and cover with a lid. Cook, shaking pan, for 2-3 minutes until mussels have opened. Stir through chilli.
2.

Place noodles in a deep serving dish and pour over the mussels and liquid. Scatter with coriander and shredded kaffir lime leaves to serve.