Spicy mussels with coconut & coriander
Waitrose and Partners

Spicy mussels with coconut & coriander

The depth of flavour achieved with such a quick recipe is impressive, and the combination of Thai chillies, coconut milk and seafood is always a happy one. Mop up all the aromatic coconut milk with bread as you go.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 2 tbsp coconut oil
  • 2 echalion shallots, finely sliced
  • 2 clove/s garlic, finely sliced
  • 1 stick lemongrass, trimmed and finely sliced
  • ½ x 25 pack pack coriander, stalks finely chopped, leaves picked
  • 2 Thai green chillies, finely sliced
  • 200ml can coconut milk
  • 2 x 200g packs Cooked Scottish Mussels, drained
  • ½ tbsp fish sauce
  • ½ lime, juice
  • Fresh crusty bread, to serve

Method

  1. Put the coconut oil in a large, lidded saucepan and add the shallots, garlic, lemongrass, coriander stalks and chillies. Cook over a medium-low heat, stirring, for 6-8 minutes. Add the coconut milk and bring to the boil. Bubble for 2 minutes, then stir in the mussels and put on the lid. Cook for 5 minutes, until the mussels are piping hot, then stir in the fish sauce and lime juice. Ladle into large bowls, scatter with the coriander leaves and serve with fresh crusty bread on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,196kJ/ 526kcals

Fat

31g

Saturated Fat

26g

Carbohydrates

35g

Sugars

4.7g

Fibre

4g

Protein

24g

Salt

3.9g

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