Lemongrass mussels
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Servings
2
Cook Time
25 minutes
Ingredients
- 2g cardamom pods
- 40g lemongrass
- 1g kaffir lime leaves
- 2g coriander seeds
- 400g coconut milk
- 160g coconut cream
- 500g mussels
- 100g white wine
- 10g olive oil
- 1 garlic clove, peeled and finely chopped
- 5g fresh ginger, peeled and finely grated
- 1g Thai chilli, finely chopped
- 85g onion, peeled and finely chopped
- 90g red pepper, finely chopped
- 150g reserved mussel juice
- reserved coconut reduction
- reserved mussels
- 5g basil
- 1 lime, zest and juice
For the coconut reduction
For the mussels and mussel juice
For the mussel ‘stew’
Directions
- For the coconut reduction, start by crushing the cardamom pods and chopping the lemongrass and kaffir lime leaves. Add to a hot pan, along with the coriander seeds and toast until fragrant. Add the coconut milk and coconut cream and reduce the mixture to approximately 100g. Set aside to keep warm.
- In the meantime, add the mussels and white wine to a very hot pan and cover with a lid, allowing the mussels to steam for 2-3 minutes. Give the pan a shake, add 50g water and place the lid back, steaming for an additional 2 minutes. Remove from the heat and strain the mussels, reserving the juices. Discard any unopened mussels.
- To finish the mussel ‘stew’ heat the oil in a large pan over moderate heat and add the garlic, ginger and chilli and gently sweat for 1-2 minutes. Add the onion, red pepper and coconut reduction and cook for 3-4 minutes, stirring constantly. Allow the mixture to reduce for an additional 3 minutes. Add the reserved cooked mussels, and stir in the basil, lime zest and lime juice and season as needed with sea salt.
