Sautéed Mussels

coconut & lemongrass

serves 2-3



1 1⁄2 tbsp olive oil

1 tbsp chopped shallot

1 garlic clove – minced

1 tbsp grated ginger

1 tbsp lemongrass paste

4 cups (950 ml) vegetable broth 1 tbsp fish sauce

1 tsp saffron threads

2 lbs (908 gr) mussels – scrubbed

1 lime

1 x 13.5 oz (400 ml) can coconut milk

a small bunch of fresh cilantro

crushed red pepper

Heat the oil, shallot, garlic and ginger in a large pot over medium heat until fragrant – about 3 minutes.

Stir in the lemongrass paste and cook 1 minute. Add the broth, fish sauce and saffron.

Cook over medium heat for 15 minutes. Stir in the mussels, lime zest and juice.

Cover and continue to cook until the shells open – about 5 minutes.

Reduce the heat to low, add the coconut milk and cook for 1 minute. Divide among serving dishes.

Garnish with fresh cilantro and crushed red pepper. Serve immediately!

Excerpt From
Treats From The Deep
Sylvie Coulange
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