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Fragrant Mussels

Features

British non-vegetarian dish. Served as main course

Ingredients  (Click here for measurement conversion)

Mussels - 2 kg

Olive oil - 4 to 5 Tablespoons (or as required)

Garlic - 2 cloves, finely chopped

Lemon grass - 3 sticks

Green chilli - 2, each slit in two halves

Ginger - 3 Tablespoons, finely chopped

Coriander leaves - 3 Tablespoons, finely chopped

Sesame oil - 1 Tablespoon

Spring onions - 5

Lemon - 3

Coconut milk - 400 ml

Salt - to taste

Black pepper - to taste

Method

• Remove the outer leaves of lemon grass sticks and finely chop them.

• Squeeze the juice out of the lemons.

• Heat the olive oil in a pot.

• Add the mussels.

• Stir constantly.

• Add garlic, lemon grass, green chillies, ginger, coriander leaves, sesame oil and spring onions.

• Also add salt and black pepper and stir to mix properly.

• Keep stirring until the mussels have opened.

• Get rid of the ones that do not open.

• Add the lemon juice and coconut milk.

• Bring to boil.

• Serve piping hot.

Comments

Serves - 5 to 6

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