Steamed Mussels in Coconut Broth

Steamed Mussels in Coconut Broth

 

Brace yourselves as we teach you how to make your very own Steamed Mussels in Coconut Broth

 

What you need:

 

  • ½ tsp white peppercorns

  • 2 cm piece turmeric

  • 2 tbsp vegetable oil

  • 270 ml coconut cream

  • 350 ml coconut water with pulp

  • 1 tbsp fish sauce

  • 2 garlic cloves

  • 2 large Asian red eschalots

  • 1 kg pot-ready black mussels

  • lime wedges

  • steamed jasmine rice

  • roasted chopped peanuts

  • 2 stalks lemongrass

  • 6 coriander roots


 

Here’s how you make Steamed Mussels in Coconut Broth

 

  1. In a bowl, combine all ingredients to make the herb salad, cover with plastic wrapper and refrigerate.

  2. Pound in ½ tsp salt, pepper, shallots, garlic, coriander roots and lemongrass. Cook for 3 minutes over a medium heat. Lower the heat then add in coconut cream, coconut water with pulp and fish sauce. Stir constantly for about 10 minutes. Add in the mussels and cover. Let it cook for 5 minutes or until the shells open.

  3. In different bowls, distribute the mussels and garnish with fried shallots, peanuts, rice and lime.

 


Steamed Mussels in Coconut Broth

 

 

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Steamed Mussels in Coconut Broth
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