Entrees Asian

Steamed mussels with coconut and lemongrass

Name: Steamed mussels with coconut and lemongrass
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: /asian
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, crushed; 1 onion, thinly sliced; 2 stalks lemongrass, bruised; 1 tablespoon thin ginger strips; 1 small leek, washed, cut into thin strips; 1 carrot, cut into thin strips; 4 celery stalks, cut into thin strips; 1 teaspoon mild curry powder; 1kg mussels, washed, bearded; 300ml white wine; 1L fish stock; 200ml coconut milk; 100ml cream; 2 tablespoons chopped fresh coriander

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25m

15m

Steamed mussels with coconut & lemon grass

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An Asian twist on the classic French dish, moules marinière.

2 tablespoons olive oil
3 garlic cloves, crushed
1 onion, thinly sliced
2 stalks lemongrass, bruised
1 tablespoon thin ginger strips
1 small leek, washed, cut into thin strips
1 carrot, cut into thin strips
4 celery stalks, cut into thin strips
1 teaspoon mild curry powder
1kg mussels, washed, bearded
300ml white wine
1L fish stock
200ml coconut milk
100ml cream
2 tablespoons chopped fresh coriander

Method

1.

Heat oil in a frying pan over low heat and add garlic, onion, lemongrass, ginger, leek, carrot and celery. Sweat for 5 minutes, add curry powder and cook for 30 seconds to release the flavours. Transfer to a plate and set aside.
2.

Add mussels, wine and stock to the pan. Cover and cook for 5 minutes. Transfer mussels to bowls, discarding any that have not opened. Add coconut milk and cream to the pan and reduce by half. Return vegetables to the pan and cook for 2 minutes, then stir in half the coriander.
3.

Remove and discard the lemongrass, ladle sauce over the mussels and serve garnished with the remaining coriander.