Fragrant Mussels in Coconut Broth Recipe

Name: Fragrant Mussels in Coconut Broth
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: serving for 2 servings
Ingredients: 2 tsp vegetable oil; 1 lemongrass stem (pale part only), outer layer removed, finely chopped; 2 cloves garlic, crushed; 1 long red chilli, finely chopped; 1 can (400mL) coconut milk; 1 tbsp MAGGI Fish Sauce; 1 tbsp Sweet Chilli Sauce; 700g small black mussels, scrubbed and beard removed; 1 cup (15g) fresh coriander leaves; 1 lime, zest

Ingredients

2 tsp vegetable oil
1 lemongrass stem (pale part only), outer layer removed, finely chopped
2 cloves garlic, crushed
1 long red chilli, finely chopped
1 can (400mL) coconut milk
1 tbsp MAGGI Fish Sauce
1 tbsp Sweet Chilli Sauce
700g small black mussels, scrubbed and beard removed
1 cup (15g) fresh coriander leaves
1 lime, zest

	PREP TIME 10m	COOK TIME 12m	TOTAL TIME 22m
YIELD serving for 2 servings

Instructions

Heat oil in a large wok or saucepan over medium heat. Add lemongrass, garlic and chilli. Cook, stirring, for 1 minute or until fragrant.
Add coconut milk, MAGGI Fish Sauce and sweet chilli sauce, stir to combine; bring to boil.
Add the mussels, cover wok or pan with tight-fitting lid. Steam mussels, shaking the pan occasionally, for around 5 minutes or until opened. Discard any unopened mussels. Stir through coriander and zest.
Divide mussels among two serving bowls, spoon over coconut broth. Serve with crusty bread.

Dinner Lunch