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:

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

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