Mussels in Lemon Grass and Coconut Butter Sauce

Name: Mussels in Lemon Grass and Coconut Butter Sauce
Ingredients: 1.5 kg (3 lb) fresh mussels, well scrubbed; 3 lemon grass stalks; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 250 ml (8 fl oz) Home-made Fish or Chicken Stock; 250 ml (8 fl oz) Home-made Fish or Chicken Stock; 3 tablespoons finely chopped shallots; 1 tablespoon finely chopped fresh ginger; 1 teaspoon ground turmeric; A pinch of saffron threads; Salt and freshly ground five-pepper mixture or white pepper; Salt and freshly ground five-pepper mixture or white pepper; Salt and freshly ground five-pepper mixture or white pepper; 150 ml (5 fl oz) tinned coconut milk; 2 tablespoons (25 g/1 oz) cold unsalted butter, cut in small pieces; 1 tablespoon finely chopped fresh coriander; 2 tablespoons finely chopped spring onions; 1 tablespoon finely chopped fresh chives; Orange-flavoured Oil, to serve (optional)

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

The high demand for seafood has seen a several-fold increase in the price. Fortunately, mussels remain economical and are an ideal fusion food. They cook rapidly and marry well with almost any flavour. Their briny taste is an ideal foil for the citrus zest of lemon grass and the richness of coconut milk. The only hard work is the scrubbing; once that is done, the rest takes literally minutes. This recipe also makes an elegant starter for any meal. Drizzle with Orange-flavoured Oil for an ex

Ingredients

Fish course
Starter
Pescatarian
Gluten-free

Ingredients

Method