Name: Fragrant Coconut and Chili Mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 2 adult portions
Ingredients: ¾-inch piece gingerroot, peeled and finely chopped; 1 red chili, seeded and finely sliced; 1 tablespoon sunflower oil; ⅔ cup coconut cream; ⅔ cup white wine; 1 lemongrass stalk, outer layer removed and the rest finely chopped; 2 teaspoons Thai fish sauce finely grated zest and juice of 1 lime; 2 shallots, finely chopped; 2¼ pounds live mussels; 1 small handful cilantro leaves, chopped; ½ recipe quantity Oven-Baked French Fries; sea salt

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
30 min

Appears in

Madhouse Cookbook

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.

Ingredients

2¼ pounds live mussels
1 tablespoon sunflower oil
2

Method

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.
Heat the oil in a wok or large saucepan over medium heat, add the shallots, chili, ginger and lemongrass a

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Fragrant Coconut and Chili Mussels

Ingredients

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