Lemongrass and Ginger Mussels

Flavorful mussels cooked in an Asian-style sauce featuring lemongrass, ginger, and coconut, served with charred sourdough bread.

Dinner Seafood Mussels Coconut Asian Fusion

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

117.2g

per serving

468.9 g total

Fat

29.2g

per serving

116.8 g total

Protein

71.1g

per serving

284.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

160

Coconut Cream

GrainsCereals

loaf

Sourdough Bread

thickly sliced

Liquids

200

White Wine

330

Coconut Water

NutsSeeds

stalk

Lemongrass

tough outer leaves discarded, soft core finely chopped

clove

Garlic

finely chopped

tbsp

Coriander

roughly chopped fresh leaves

unit

Salt

to taste

unit

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

Seafood

Mussels

rinsed, scrubbed, beards removed

Vegetables

piece

Shallot

finely chopped

Ginger

fresh root, peeled, finely chopped

piece

Red Chilli

finely sliced

Method

Stir coriander into the mussels and season with salt and pepper.

Spoon mussels and sauce into bowls and serve with the bread.

Fry shallots, lemongrass, garlic, ginger, and chillies for 5 minutes until softened.

Pour in 200ml wine, 330ml coconut water, and 160ml coconut cream and bring to a boil.

Add 2kg mussels and cook covered for 5 minutes until opened.

Heat a griddle pan over high heat.

Drizzle sourdough bread with 2tbsp olive oil and grill for 30 seconds per side.

Melt 50g butter in a heavy-based lidded pan over medium heat.