• Lizzie Redwood

Fragrant Coconut Broth Mussels

Serves 2


1 Tbsp Cooking Oil

3 Spring Onions, sliced

1 Large garlic clove, crushed

1/2 Red Chilli, seeded and finely chopped

1 cup coconut cream

1kg Omega Mussels including stock from the pouch

Zest and juice of half a lemon

1/2 Cup whole coriander leaves

1/2 Cup chopped parsley


Heat oil in a large pot. Add spring onion, garlic and chilli, cook through on a

medium heat.

Add the coconut cream, mussels and the stock. Stir and combine.

Place a lid over the pot and let the mussels heat through for 4-5 minutes, stirring intermittently.

Stir through the lemon and zest, coriander and parsley. Divide into bowls and


Serve with fresh crusty bread to soak up the broth.

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