Mussels in coconut, lime and lemongrass broth
Plump mussels steamed open in a fragrant coconut and lemongrass broth, best with something to mop it up.
- Time30 min
- LevelEasy
- Costabout £4.25 a head
Ingredients
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Method
- 1
Start the rice in boiling water. Cook for 12 minutes and drain.
12 min - 2
Scrub the mussels and pull off any beards. Throw away any that are open and do not close when tapped.
- 3
Heat the oil in a large pan. Fry the garlic, ginger, chilli and lemongrass for 2 minutes.
2 min - 4
Pour in the coconut milk and bring to a simmer for 3 minutes.
3 min - 5
Add the mussels and edamame, cover and cook for 4 minutes, shaking, until the shells open. Discard any that stay shut.
4 min - 6
Add the lime juice and coriander. Serve in bowls with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.