Moules Marinière with Lemongrass and Chilli

Fragrant Thai-style mussels cooked with lemongrass, ginger, and chilli, served alongside a creamy lime and parmesan risotto.

Seafood Main Course Mussels Risotto Thai-Style

Estimated Nutrition

Calories

946.2

kcal / serving

3784.8 kcal total

Carbs

78.2g

per serving

312.6 g total

Fat

54.6g

per serving

218.4 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

135

Butter

Divided use for risotto

Parmesan Cheese

Grated

Butter

For mussels

tbsp

Whipped Cream

Fruits

1.5

piece

Lime

Zest of 1.5 limes and chopped segments of 0.75 lime

GrainsCereals

300

Risotto Rice

Liquids

900

tbsp

NutsSeeds

To taste

Freshly ground, to taste

stalk

Lemongrass

Halved and bruised

handful

Coriander

Leaves only, chopped

OilsFats

tbsp

Olive Oil

Seafood

Mussels

Fresh, cleaned and de-bearded

Vegetables

piece

Onion

Finely chopped

Ginger

Peeled and thinly sliced

piece

Red Chilli

Seeds removed, thinly sliced

Method

Gradually add 900ml of stock, stirring continuously until the rice is creamy.

Serve the mussels in a large bowl with the lime risotto on the side.

Discard closed mussels, stir in whipped cream and coriander, and season.

Add mussels and coconut milk, cover, and cook for 4 minutes until shells open.

Heat oil and 30g of butter in a saucepan and cook ginger, chilli, and lemongrass for 2 minutes.

Coat the rice in the butter and onion mixture over very low heat.

Heat 80g of butter in a pan and gently cook the onion for 4 minutes until golden-brown.

Clean and de-beard 2kg of mussels, discarding any that are broken or stay open.

Stir in lime segments, lime zest, parmesan, and the remaining risotto butter, then season.