Here is an exotic thai inspired recipe for Mussels in a Coconut Broth.

1 medium onion, diced
1 Tbs olive oil, for frying
1/2 tsp salt
1 Thai chilli, deseeded and finely chopped
15ml NoMU vegetable or chicken stock, diluted in 2 cups of water
400ml lite coconut milk
1 stalk lemon grass, bruised with the back of a knife to release the oils
3 baby leeks, whole
1 – 2 tsp sugar
+/- 30ml fresh lemon or lime juice
1 tsp fish sauce
1/2 cup thinly sliced basil leaves
1/2 cup chopped parsley
1 tsp ground Sichuan pepper (optional)
500g mussels (fresh or frozen)
Vermicelli rice noodles or Jasmine rice for serving (optional)

How to
Defrost mussels, if frozen

Fry onion until translucent, add the salt to prevent it from burning

Add chilli and fry for a few minutes

Add stock and coconut milk and bring to a gentle simmer

Add lemon grass and baby leeks

Add sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper

Simmer for 10 minutes to allow flavours to infuse

Taste and adjust flavouring where necessary

Remove leeks and slice

Remove lemon grass

Add mussels and put lid on pot

If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove
If mussels are fresh, simmer for 5 – 7 minutes, until cooked

Discard any closed mussels

Add sliced leeks back to pot and stir

Test seasoning

Serve with vermicelli rice noodles or jasmine rice or eat them just as is

Recipe kindly provided by Leaine’s Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs.

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