Coconut Mussels
Khanh OngIngredients:
- 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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