Coconut Mussels

Khanh Ong

Ingredients:

  • 1 tbsp coconut oil
  • 2 shallots finely chopped
  • 2 garlic cloves chopped
  • 3 stalks of coriander/stems chopped
  • 6 kaffir lime leaves
  • 1 tbsp grated ginger
  • 2 tsp palm sugar grated
  • 2 tsp Squid Brand fish sauce
  • 400ml TCC coconut milk
  • juice and zest of 1 lime
  • 1kg cleaned mussels
  • 2 birds eye chilis thinly sliced
  • 350g thin egg noodles cooked

To serve

  • coriander leaves
  • 1 long red chili sliced

Method:

  1. heat oil in a large pan over medium heat and add shallots stirring for 2 minutes until softened
  2. add garlic, chopped coriander stems, kaffir lime leaves and ginger, cook for 2 minutes until fragrant.
  3. add palm sugar, fish sauce, coconut milk, zest and lime juice and bring to a simmer.
  4. add the mussels and cover with a lid for 2-3 minutes until mussels have opened. turn off heat.
  5. scatter chilis and 3 kaffir lime leaves shredded over the mussels and add the egg Noodles
  6. set aside for serving
  7. place noodles and mussels into a serving bowl, cover with coriander leaves and red chili

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