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Mussels in Vietnamese coconut sauce

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Ingredients for 4 servings:

  • 1 onion(s), chopped
  • 2 chili peppers, red, chopped and pitted
  • 1 stalk(s) lemongrass, chopped
  • 1 lemon(s), the juice
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • Extra virgin olive oil
  • ½ liter fish stock
  • ½ liter coconut milk
  • ½ tsp fish sauce
  • 2 kg mussels
  • Fresh coriander for garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Purée the onion, chilies, lemongrass, lemon juice, coriander powder, and turmeric together in a blender. Heat a little olive oil in a saucepan and fry the paste for 5 minutes, stirring occasionally. Now add the fish stock and coconut milk, and bring to a boil with the fish sauce. Wash and add the mussels, then cover and cook for about 8 minutes, until the mussels have opened. Serve with fresh coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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