Steamed Mussels with Ginger, Lemongrass and Coconut Milk

Name: Steamed Mussels with Ginger, Lemongrass and Coconut Milk
Yield: Serves 8
Cuisine: French
Ingredients: 1 small root ginger, washed and thinly sliced with the skin on; 3 mild red or green chillies, split in half; 2 tablespoons Tom Yum paste (paste made from crushed galanga, lemongrass and chilli. It can be bought in jars at supermarkets); 2 tablespoons Tom Yum paste (paste made from crushed galanga, lemongrass and chilli. It can be bought in jars at supermarkets); 2 tablespoons Tom Yum paste (paste made from crushed galanga, lemongrass and chilli. It can be bought in jars at supermarkets); 2 tablespoons Tom Yum paste (paste made from crushed galanga, lemongrass and chilli. It can be bought in jars at supermarkets); 1 tablespoon garlic, chopped; 2 tablespoons Tom Yum paste (paste made from crushed galanga, lemongrass and chilli. It can be bought in jars at supermarkets); 3 kg fresh mussels (for a starter portion; use 5 kg for a main course); 2 small onions, chopped; canola oil for frying; 1 bunch fresh coriander, washed and coarsely chopped; 1 tin coconut milk (check on the label that this does not have added sugar); 3 mild red or green chillies, split in half; ½ bottle white wine; 1 tin coconut milk (check on the label that this does not have added sugar)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

In France, mussels are known as ‘the poor man’s oysters’. I think that makes poverty very dignified. Mussels are so beautiful – visually stunning with their black shells and orange meat, as well as fleshy, juicy and tasty. Plus they are inexpensive and extremely versatile. You can cook them with cider, wine, cream, tomato, all sorts of things. This dish combines mussels with all the flavours of classic Thai cuisine. It is delicious and very easy to make at home.

Ingredients

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free
Summer

Ingredients

Method