Foolproof Fish by Libby Silbermann (Quadrille, £12.99) Photography ©Rita Platts
Coconut, Turmeric & Lemongrass Mussels
Nothing beats a big bowl of fragrant, steaming mussels
This recipe uses a coconut-milk base for the sauce and is flavoured with turmeric and lemongrass. Serve on the table, with a bowl for the empty shells and spoons to make sure you scoop up all the flavoured sauce.
Serves
2
Ingredients
- 1 tbsp coconut oil
- 2 shallots, finely sliced
- 2cm piece of ginger, peeled and grated
- 2 garlic cloves, grated1 lemongrass stalk, tough outer leaves discarded, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground turmeric
- 1 tsp galangal paste
- 400ml tin coconut milk
- 1 tsp fish sauce
- 1kg mussels, scrubbed and debearded
- handful of coriander leaves, to garnish
- 1 lime, cut into wedges
Method
- In a large pan with a tight-fitting lid, heat the coconut oil over a medium heat. When the oil has melted, add the shallots and fry gently for five minutes until softened. Next add the ginger, garlic, lemongrass and chilli and fry for a further two minutes. Once these have softened too, add the turmeric and galangal paste and fry for a minute, making sure everything is well coated. Pour in the coconut milk and fish sauce and bring up to the boil. Add the mussels and pop the lid on the pan. Allow the mussels to steam in the sauce for five minutes, occasionally giving the pan a shake to encourage the shells to open.
- After five minutes, the mussels should be open and cooked – discard any that have remained shut. Serve the mussels in big, steaming bowls, ladling over the remaining sauce (and bring an extra bowl to the table for all your empty shells). Garnish with the coriander leaves and squeeze over some lime.
Foolproof Fish by Libby Silbermann (Quadrille, £12.99) Photography ©Rita Platts
