- Lizzie Redwood
Coconut Lemongrass Mussels
4-5 sprigs of spring onion, finely chopped
2 Tbsp garlic oil (or oil and 1 clove or garlic finely chopped)
1 Tbsp lemongrass
½ red chilli, finely chopped
2-3 kaffir lime leaves
1 tsp fish sauce
Juice of ½ lime
1 tsp brown sugar
1 can coconut milk
1kg packet Omega Greenshell Mussels
1) Make the coconut broth by pan frying spring onion in garlic oil, then add lemongrass and chilli and fry for 2-3 minutes.
2) Add the kaffir lime leaves, fish sauce, lime juice, brown sugar and coconut milk and boil for 5 minutes.
3) Adjust flavour to taste with the fish sauce / brown sugar / lime juice.
4) Add the mussels and cook for 2-3 minutes or until warm.
Serve and enjoy with toasted bread or a salad and enjoy.
Recipe & photography by Thea Betts @onherplate.nz on Instagram