Fragrant Coconut and Chili Mussels

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      30 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

For an Asian twist on French moules-frîtes, this makes a fabulous main-course served with Oven-Baked French Fries, seasoned with sea salt and finely grated lime zest.


  • pounds live mussels
  • 1 tablespoon sunflower oil
  • 2


  1. Scrub the mussels thoroughly with a stiff brush under cold running water to remove all traces of grit, then remove any barnacles or other debris attached to the shells and pull off and discard any beards. Rinse again and discard any mussels that stay open.
  2. Heat the oil in a wok or large saucepan over medium heat, add the shallots, chili, ginger and lemongrass a